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