Soya Eats

menu icon
go to homepage
  • All Recipes
  • Okara
  • Tofu
  • Plant Based
  • Dairy Free
  • Meat & Soy
  • Drinks
  • Kitchen Staples & Guides
search icon
Homepage link
  • All Recipes
  • Okara
  • Tofu
  • Plant Based
  • Dairy Free
  • Meat & Soy
  • Drinks
  • Kitchen Staples & Guides
×
Home » Soy Based Recipes » Desserts and Snacks

Dairy Free Tiramisu Speculoos Dessert

Published: Aug 7, 2022 · Modified: Nov 30, 2022 by Harriet Britto · 1 Comment

  • Facebook
  • X
Jump to Recipe

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.

Close up of a dairy free tiramisu dessert in a glass.
Jump to:
  • Why You Will Love This Recipe
  • Cost to Make
  • Ingredients
  • Equipment
  • Instructions
  • Recipe Tips
  • Serving Size
  • Calories Per Serve
  • Serving Suggestions
  • Variations
  • Storage
  • Meal Prepping
  • FAQ
  • More Easy Recipes
  • Recipe
  • Feedback

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.

Image of ingredients needed to make tiramisu speculoos.

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

Homemade dairy free mascarpone in a glass bowl.

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

Biscoff biscuits and biscoff spread.

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

Instant coffee mixed in hot water.

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.

Chopped pieces of biscoff biscuits.

Step 4 - Use a kitchen knife to cut 2 cookie sandwiches into small pieces.

Biscuit pieces in a glass serving bowl.

Step 5 - Arrange them in an even layer on the base of an individual serving dish.

Coffee being sprinkled on biscuit pieces.

Step 6 - Sprinkle 3-4 teaspoons of the coffee mixture over the cookie pieces.

Spreading dairy free mascarpone into a serving dish.

Step 7 - Add a ¼ cup of mascarpone into the dish and use a spoon to spread and create an even layer.

Cutting biscuits into small pieces.

Step 8 - Add another even layer of cookie crumbs made with 2 more cookie sandwiches.

Dissolved instant coffee being dripped over biscuit pieces for tiramisu speculoos recipe.

Step 9 - Sprinkle with another 3-4 teaspoons of the coffee mixture.

Creating a even surface on dairy free tiramisu.

Step 10 - Top with another ¼ cup of mascarpone substitute and spread to create an even layer.

Dairy free tiramisu speculoos dusted with cocoa powder.

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

What is the flavor of Biscoff?

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.

Dairy free tiramisu made with biscoff cookies.

More Easy Recipes

  • Dairy-free custard
  • How to make sweetened condensed soy milk
  • Vanilla okara pancakes

Recipe

Dairy free tiramisu speculoos

Dairy Free Tiramisu Speculoos

Harriet
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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 0 minutes mins
Overnight refrigeration 1 day d
Total Time 1 day d 20 minutes mins
ESTIMATED COST : $12.20 or $6.10
Course Dessert
Cuisine Italian
Servings 2
Calories 786 kcal

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.
Prevent your screen from going dark

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.
 
Nutrition Facts
Dairy Free Tiramisu Speculoos
Serving Size
 
1 cup
Amount per Serving
Calories
786
% Daily Value*
Fat
 
40
g
62
%
Saturated Fat
 
10
g
63
%
Monounsaturated Fat
 
0
g
Polyunsaturated Fat
 
0
g
Trans Fat
 
2
g
Cholesterol
 
0
mg
0
%
Sodium
 
378
mg
16
%
Potassium
 
165
mg
5
%
Carbohydrates
 
105
g
35
%
Fiber
 
6
g
25
%
Sugar
 
54
g
60
%
Protein
 
14
g
28
%
* Percent Daily Values are based on a 2000 calorie diet.

More Desserts and Snacks

  • Four images of vegan desserts.
    Easy Vegan Dessert Recipes
  • A small bowl with okara hummus style dip and veggie sticks.
    Okara Hummus Style Dip
  • A close up of okara mochi balls with sweet soy glaze.
    Okara Mitarashi Mochi
  • A vegan style Tirokafteri Greek feta dip with vegetables.
    Dairy-Free Tirokafteri Greek Feta Dip

Comments

    Join the Discussion Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Alexa says

    September 16, 2022 at 11:38 am

    5 stars
    Love it! will definitely be making this again.

    Reply
Author image

Hi, I'm Harriet! I am the face behind Soya Eats. I, with my small family team, test, photograph, and create the best possible soya recipes just for you.

More about me →

Popular

  • Rice syrup in a jar and a small glass.
    Rice Syrup Substitute Ideas
  • Mirin in a bottle on a wooden board.
    Mirin Substitutes
  • Feature image showing a bottle of rice wine.
    Substitute For Rice Wine
  • A loaf of white okara bread with a ham and salad sandwich in the fore ground.
    White Okara Bread

Silken Tofu

Silken tofu smoothies

Firm Tofu

Marinating tofu

How to press tofu

Can you freeze tofu

Okara

What to do with soy bean pulp

What is okara?

Okara recipes

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions

Contact

  • Image Sharing Policy
  • Contact
  • About

Copyright © 2025 Soya Eats