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.
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
150grams(5.3 ounces) of silken tofu
250grams(8.8 ounces) of plant-based yogurt plain coconut, or vanilla flavor
20gramsicing sugar / powdered sugar
½teaspoonvanilla extractor to taste
Filling
80grams(8 heaped teaspoons) biscoff cookie butterroom temperature
16lotus biscoff cookies
Coffee Mixture
1 ½tablespoonsinstant coffee granules
4tablespoonshot water
Topping
2 - 3teaspoonscocoa powder for dusting.
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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.