This is dairy free tiramisu speculoos dessert is easy to make. Based on the classic tiramisu, this recipe uses a homemade dairy free mascarpone substitute made with silken tofu and biscoff cookies and is so delicious.
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This easy dairy free tiramisu speculoos dessert takes only 20 minutes to make and is creamy and delicious. This no-cook chilled dessert is great for serving at summer parties or on special occasions.
Why You Will Love This Recipe
You will love this dairy free tiramisu because:
- This recipe serves two but can easily be scaled up if needed.
- It is an alcohol-free and nut-free dessert that all ages can enjoy.
- This dairy free tiramisu speculoos dessert is also eggless, making it suitable for vegetarian and vegan diets.
- This recipe uses a homemade dairy-free substitute made with silken tofu and plant based yogurt instead of mascarpone cream.
- Can be made up to three days in advance.
Cost to Make
Estimated cost = $12.20 or $6.10
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
Silken tofu - is super soft and creamy in texture and can easily be blended into a smooth creamy mixture.
Don't use medium or firm tofu for this because these don't have the same texture. At a stretch, you could use soft tofu.
Plant-based yogurt - try to use plain unflavored yogurt, but if you can't get plain, use vanilla or coconut yogurt.
Lotus biscoff cookies - are dairy free and vegan-friendly. If you can't get these, replace the cookies with another dairy free spice cookie.
Lotus biscoff cookie butter - is also dairy free and vegan-friendly. You can use either smooth or crunchy cookie butter.
Coffee - we used instant coffee granules, but you could also use strong brewed black coffee.
Equipment
- 2 x 1 cup (or slightly larger) capacity dessert glasses or bowls
- Small blender or food processor
- Kitchen scales
- ¼ cup measuring cup
- Measuring spoons
- Kitchen knife
- Small sieve for dusting
Instructions
Make the mascarpone substitute
Step 1 - We use a variation of our vegan mascarpone recipe to make this speculoos tiramisu and have included instructions on the recipe card below.
We added icing sugar and vanilla extract, the amount that we used was perfect for our taste but feel free to adjust it to your liking.
Prepare the biscoff cookie filling
Step 2 - Arrange half of the biscoff cookies on a flat surface and evenly spread each with a heaped teaspoon of biscoff butter, top each with one of the remaining unbuttered cookies to create eight cookie sandwiches.
Make the coffee mixture
Step 3 - Place the instant coffee granules into a cup or small bowl and dissolve in the hot water.
Assembling
The instructions below are for one tiramisu, repeat the steps to make two.
Step 4 - Use a kitchen knife to cut 2 cookie sandwiches into small pieces.
Step 5 - Arrange them in an even layer on the base of an individual serving dish.
Step 6 - Sprinkle 3-4 teaspoons of the coffee mixture over the cookie pieces.
Step 7 - Add a ¼ cup of mascarpone into the dish and use a spoon to spread and create an even layer.
Step 8 - Add another even layer of cookie crumbs made with 2 more cookie sandwiches.
Step 9 - Sprinkle with another 3-4 teaspoons of the coffee mixture.
Step 10 - Top with another ¼ cup of mascarpone substitute and spread to create an even layer.
Step 11 - Place the cocoa powder into a small sieve and dust the top of the tiramisu.
Dusting the top of the tiramisu can be done before or after placing it in the fridge.
If done before refrigeration, the cocoa powder will soak up the liquid, turning a dark brown.
If you like the look of powdered cocoa as a topping, dust it on just before serving.
Place in the fridge overnight to allow the flavors to set and the biscuits to soften. Serve chilled.
Recipe Tips
Why chop the cookies?
Chopping the cookies makes them fit better into small round serving dishes. And because of this, you get an even cookie distribution throughout the tiramisu rather than empty spaces filled with dairy free mascarpone.
Why sprinkle the coffee?
Traditionally whole cookies are dipped into a coffee mixture. However, the cookies in this recipe are small pieces, so sprinkling rather than dipping is the better option.
And if you love coffee, you can add a little more coffee and not worry about the cookies breaking into pieces like you would if you soaked whole cookies for too long.
Why chill overnight?
It is important to refrigerate the tiramisu speculoos overnight because it allows the flavors to develop, making them taste better. The cookies will also soften as they absorb the coffee giving the tiramisu a better texture.
Serving Size
This recipe makes two individual servings of about one cup each.
Calories Per Serve
Each serving has about 786 calories.
Serving Suggestions
This recipe makes two individual servings great for serving at the end of a special dinner like on Valentine's day.
But you can easily double or triple the recipe and layer it like a classic tiramisu in one big serving dish for special occasions like Easter, Thanksgiving, or Christmas when you need to feed a crowd.
Always serve tiramisu chilled.
Variations
Use another biscuit
If you can not get lotus biscoff biscuits, use another cookie that is dairy free, like dairy-free savoiardi ladyfingers.
Add alcohol
The classic tiramisu uses alcohol as an ingredient you can mix it with the coffee mixture.
Use one and a half tablespoons of instant coffee granules, three tablespoons of hot water, and one tablespoon of masala wine.
Storage
Refrigerator: Store this dairy free tiramisu in the fridge until needed.
Freezing: Not suitable for freezing.
Meal Prepping
This recipe can be made up to 3 days in advance.
FAQ
Lotus Biscoff biscuits are caramelized crispy, buttery Belgium cookies flavored with spices like cinnamon, nutmeg, cloves, ginger, and cardamom and are similar in taste to the Dutch cookies speculaas.
More Easy Recipes
Recipe
Dairy Free Tiramisu Speculoos
Equipment
- 2 x 1 cup (or slightly larger) capacity dessert glasses or bowls
- Small blender or food processor
- Kitchen scales
- ¼ cup measuring cup
- Measuring spoons
- Kitchen knife
- Small sieve for dusting
Ingredients
Mascarpone substitute
- 150 grams (5.3 ounces) of silken tofu
- 250 grams (8.8 ounces) of plant-based yogurt plain coconut, or vanilla flavor
- 20 grams icing sugar / powdered sugar
- ½ teaspoon vanilla extract or to taste
Filling
- 80 grams (8 heaped teaspoons) biscoff cookie butter room temperature
- 16 lotus biscoff cookies
Coffee Mixture
- 1 ½ tablespoons instant coffee granules
- 4 tablespoons hot water
Topping
- 2 - 3 teaspoons cocoa powder for dusting.
Instructions
Make the mascarpone subsitute
- Place the tofu into the bowl of an electric blender and blend to a smooth paste.
- Place the yogurt into a mixing bowl, add the blended tofu mixture, use a wooden spoon and mix well to combine. It should be very thick, like soft to medium peak whipped cream - if it is, you can use it like this. However, if the substitute is not as described above, see the notes below.
- Mix in the icing sugar and vanilla extract, taste for flavor, and just to your liking.
Prepare the biscoff cookie filling
- Arrange 8 biscoff cookies on a flat surface and evenly spread each with a heaped teaspoon of biscoff butter, top each with one of the remaining unbuttered cookies to create 8 cookie sandwiches.
Make the coffee mixture
- Place the instant coffee granules into a cup or small bowl and dissolve in the hot water.
Assembling (instructions for one tiramisu - repeat the steps to make two)
- Use a kitchen knife to cut 2 cookie sandwiches into small pieces, and arrange them in an even layer on the base of an individual serving dish.
- Sprinkle 3-4 teaspoons of the coffee mixture over the cookie pieces.
- Add a ¼ cup of mascarpone into the dish and use a spoon to spread and create an even layer.
- Add another even layer of cookie crumbs made with 2 more cookie sandwiches.
- Sprinkle over another 3-4 teaspoons of the coffee mixture.
- Top with another ¼cup of mascarpone substitute and spread to create an even layer.
- Place the cocoa powder into a small sieve and dust the top of the tiramisu. - See notes
- Place in the fridge overnight to allow the flavors to set and the biscuits to soften.
- Serve chilled.
Notes
Mascarpone substitute
If your mascarpone substitute is thin and not thick as described above (this could be due to the type of yogurt you used), drain it to remove some excess moisture. To do so:- Place mixture into a sieve lined with a double layer of muslin and suspended over a bowl.
- Gather sides of the muslin and twist to close. Place a flat bottom bowl on top of the twisted muslin and arrange it so it sits flat on top. Then add a weight like a 400-gram (14 ounces) unopened can of beans or tomatoes - the weight of this will help press out some of the liquid. Place in the fridge and allow to drain for at least 12 - 24 hours. Note: The amount of liquid that comes out of the yogurt and tofu mixture is not very much.
- After draining, scoop the dairy-free mascarpone out from the muslin cloth and transfer it to a bowl. If you think the mixture is too thick, mix back in a little of the drained liquid to get your spreadable consistency.
Dusting with cocoa
- Dusting the top of the tiramisu can be done before or after placing it in the fridge. If done before refrigeration, the cocoa powder will soak up the liquid, turning a dark brown. If you like the look of powdered cocoa as a topping, dust it on just before serving.
Alexa says
Love it! will definitely be making this again.