Biscoff Tiramisù

Biscoff Tiramisù

Feeding the Dalston homeless with slabs of vegan tiramisù since 2015. Hah


300g (10.5 oz) Biscoff/speculoos biscuits

200g (1 ½ cups) cashews, soaked for at
least 3 hours

500g (2 ¼ cups) plain soya yoghurt or other
non-dairy yoghurt

100ml (1/2 cup) melted coconut oil

100g (1/2 cup) caster sugar

130g (1/2 cup) Biscoff/speculoos biscuit

2 tablespoons cocoa powder

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground cardamom

¼ teaspoon ground cloves

Start by making the filling – blitz the
cashews in a blender until roughly ground then add yoghurt, coconut oil, sugar
and biscuit spread. Blend until everything is well combined, smooth and creamy.

In a (30×20 cm / 12×8”) rectangular cake tin,
form a layer with half the speculoos biscuits. Pour about 1/3 of the filling on top of the biscuit layer and
level with the back of a spoon. Top with a second layer of biscuits, then pour
the remaining 2/3 of the filling on top and level. Place in the fridge for at
least a couple of hours, but ideally overnight, to set and for the biscuits to soften. Just before
serving, mix together cocoa powder, cinnamon, nutmeg, cardamom and cloves and sift over the
tiramisù, then sprinkle the top with crumbled speculoos biscuits if you like.
Now let your Biscoff party begin.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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