Super easy.

Vegan.

Biscoff-Misu.

This Biscoff-Misu recipe is for those who want to make vegan tiramisu, but with a bit of store-bought help (thank you Lotus) and a buttery, toffee twist.

Disclaimer: Some of the links in this post may be affiliate links for products I use and love. If you make a purchase after clicking one of those links, I may earn a small affiliate commission, perhaps enough to buy some extra gochujang or gochugaru 🙂

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What IS “Biscoff-Misu”?

The biggest problem with making vegan tiramisu is the fact that ladyfingers are, in general, not vegan. They’re made with eggs. Therefore, unless you have easy access to vegan ladyfingers (I do not), making tiramisu is a lot harder for vegans or those following a plant-based diet than it is for non-vegans. Them’s the facts!

Although my Vegan Tiramisu Recipe is killer (I mean, if you don’t believe me, check out the reviews!), sometimes I want to make something as quick and easy as non-vegan tiramisu, i.e., using store-bought help.

Enter, Biscoff cookies. What are Biscoff cookies? If you’ve been on an American Airlines flight recently, you’re likely already familiar with these buttery, toffee-flavored biscuits. They’re crumbly and scalloped all around the edges and absolutely perfect for dipping in a spot of tea or cup of coffee.

That’s right! Coffee!

And guess what? They’re vegan!

I don’t think these were made to be vegan on purpose. Rather, Biscoff cookies are one of those beautiful “accidentally vegan” products that happen to be dairy free and egg free! I use them all the time to make desserts that require graham crackers and graham cracker crusts (although you can easily find vegan varieties of the latter at the grocery store these days).

I made this Biscoff-Misu for a supper club with one of my clients, HexClad, and it was the HIT of the dinner. My husband and I were the only two vegans there, and everyone was ASTOUNDED at the dessert! So, get ready to knock the socks off your dinner guests with this delicious Biscoff-Misu!

What Are the Main Components of this Biscoff-Misu?

Think of this Biscoff-Misu recipe as a streamlined and toffee-flavored version of a traditional tiramisu. Hence, the components of this recipe will be very similar:

Biscoff Cookies (Instead of Ladyfingers).

As I mentioned, the whole purpose of this recipe was to allow folks to skip through the somewhat labor intensive process of making vegan ladyfingers. Thus, in lieu of ladyfingers, we will be utilizing Biscoff cookies! Like ladyfingers, they are not cake. They are hard and crunchy but do an excellent job of soaking up the flavors around it, just like ladyfingers.

Mascarpone & Biscoff Buttercream.

As I’ve talked about before, plant-based desserts that call for whipped cream are always annoying because, let’s face it, we don’t have many good options. They are usually prohibitively unstable and contain all sorts of gums and other random ingredients that I just don’t want. For the cream filling in this Biscoff-Misu recipe, I’ll be borrowing almost entirely from my Vegan Tiramisu Recipe, which means we stick to mostly simple ingredients to which most people have easy access, with a generous dollop of Biscoff Cookie Butter to complement the flavor of the cookies.

Espresso Syrup.

The espresso syrup remains easy peasy, with the only variables being whether one uses real espresso or plain coffee and whether you add a generous splash or two of some kind of spirit. This Biscoff-Misu recipe includes two shots of espresso along with some brandy, but you can substitute in instant coffee for espresso and water (or marsala, coffee liqueur, amaretto, etc.) for the brandy.

Crumbled Biscoff Topping.

In lieu of chocolate shavings or cocoa powder, we’ll be topping our buttery dessert casserole with some crumbled Biscoff cookies!

Key Ingredients and Notes on Substitutions for Biscoff-Misu.

The following are the key ingredients for this Biscoff-Misu, including notes on potential substitutions:

Biscoff Cookies.

As the name suggests, this Biscoff-Misu recipe requires dozens of Lotus Biscoff Cookies. There really is no substitute for this. You should be able to find them at your local grocery store or online.

Soft Tofu.

This recipe calls for soft tofu, which is firmer than silken tofu, but not as firm as medium tofu (I know, you had no idea there were so many gradations of firmness in tofu!), for the mascarpone cream. While many plant-based tiramisu recipes rely on coconut cream or raw cashews, I decided to go with something that has less flavor and fat. I don’t really like coconut cream or coconut milk because yes I can taste the coconut, I can always taste the coconut, and I don’t want to taste the coconut.

I don’t like raw cashews for this because it is far too heavy. It doesn’t “whip,” it just… pastes. Soft tofu is thick enough to “set” in the fridge and provides a slight hint of flavor that, in my mind, mimics cheese. If you can’t get your hands on soft tofu, you can substitute with silken tofu, though it may be more difficult to set than soft tofu.

Vegan Cream Cheese.

To keep things consistent, I prefer using a tofu-based cream cheese for the mascarpone cream layer. I find that the consistency of cream cheese provides the best result when it comes to ensuring that the mixture properly sets (instead of spilling out into a puddle when you cut into your tiramisu–that happened with my least favorite iteration).

A tofu-based vegan cream cheese (like Tofutti), in my experience, will impart a very minimal flavor that doesn’t “fight” with the flavor you get from the soft tofu (or silken tofu) you’re also using in this recipe. Of course, if you don’t have access to Tofutti or a good tofu-based cream cheese, go with whatever vegan cream cheese you prefer. If you cannot find vegan cream cheese, you can substitute in vegan sour cream or vegan yogurt, though both of these will yield a much softer, more liquid-y filling.

Biscoff Cookie Butter.

In keeping with the Biscoff Cookie layer, I added a very generous helping of Biscoff Cookie Butter to the mascarpone cream layer. The cookie butter is quite thick (like peanut butter) and there really is no good substitute for this other than perhaps peanut butter. You do want something that’s nutty, to help build upon the toffee flavor of the biscuits themselves.

Caster or Superfine Sugar.

This recipe for Biscoff requires exclusively caster sugar or “superfine sugar,” as it’s often referred to in the United States. Caster sugar is lighter than regular sugar and as such, does a much better job of dissolving into our various syrups and batters, while ensuring even distribution. However, if you can’t find superfine sugar, you can substitute with regular granulated organic cane sugar–it just may take a little longer to ensure the sugar is properly dissolved or incorporated.

Espresso.

If you’re a coffee connoisseur, then you already know there is a rather appreciable difference in flavor between espresso and straight up coffee. This vegan tiramisu draws upon the deep, velvety flavors of espresso to elevate this “casserole.” That said, if you don’t have access to espresso or can’t be bothered (I can relate!), just substitute in a very strong coffee (you can even use instant coffee!).

Step-by-Step Instructions on Making Biscoff-Misu.

Step 1: Make a Delicious and Effective Vegan Mascarpone Cream.

The first thing you’re going to prepare for this Biscoff-Misu is the vegan mascarpone and Biscoff buttercream. Luckily, making this vegan mascarpone cream is about as easy as making your post-workout smoothie (and may even contain some of the same ingredients!). Just blend the following in your high speed blender:

• 350 grams (~ 1 1/2 cups) soft tofu (can substitute silken tofu)
• 120 grams (~1/2 cup) vegan cream cheese (can substitute vegan sour cream or vegan plain yogurt)
• 60 grams (~1/4 cup) Biscoff Cookie Butter
• 170 grams (~3/4 cup) vegan butter, melted
• 120 grams (~1/2 cup) caster sugar (can substitute organic granulated cane sugar)

Give it a taste and try not to chug the whole thing! Set it aside in the fridge while you work on the rest of your Biscoff-Misu.

Step 2: Make the Delicious Espresso Syrup.

The classic tiramisu includes a bold coffee flavor and we’re going to keep that portion intact for our Biscoff-Misu! All you have to do is mix together your espresso (or strong coffee) with 3 tablespoons of caster sugar and a splash of brandy (or marsala wine, coffee liqueur, or water). That’s it! Pour your espresso syrup into a shallow bowl (I like to use a 3 x 5 glass tupperware) and allow it to cool so you don’t burn your fingers when you dip your Biscoff cookies in it!

Now it’s time to assemble this delicious Biscoff-Misu!

Step 3: Assemble Your Biscoff-Misu.

Let’s begin with the basics–what should you use to hold this beautiful Biscoff-Misu? I prefer using a rectangular glass container, specifically an 8-inch x 5 1/2-inch x 3-inch container. This ensures your Biscoff-Misu has a good height when it’s sliced and served.

For the first layer, dip half your Biscoff cookies into the espresso syrup, allowing them to soak in its coffee-bath for 2 seconds. If you take the cookies out too quickly, they will not have enough time to absorb the syrup. That said, these Biscoff cookies are more fragile than ladyfingers, so you don’t want to keep them in their bath too long–they’ll just fall apart in your hands! I like to flip them over to ensure that both sides have equal opportunity to soak. Then, layer them along the bottom of your container, cutting them if necessary to cover any empty spaces.

For the second layer, remove your vegan mascarpone and Biscoff buttercream from the refrigerator and, using the back of a spoon or offset spatula, spread a third of it evenly over the soaked Biscoff cookies.

Repeat with the remaining Biscoff cookies, espresso syrup, and mascarpone and Biscoff buttercream two more times, for a total of six alternating layers of cookies and cream.

Step 4: Top with Biscoff Cookie Crumble.

Take about 15 Biscoff cookies and stick them in a plastic baggie. Use a rolling pin or the mallet that comes with your Vitamix and bang, bang, bang away until the cookies turn into a bag of crumbles. If you want something even finer, you can stick the cookies in a food processor to get cookie “dust.”

Sprinkle the crumbles on top of your final layer of mascarpone and Biscoff buttercream.

Step 5: WAIT!!

This is truly the most challenging part of this recipe!

Cover your Biscoff-Misu with plastic wrap or an airtight lid and place it in the refrigerator. You want to keep the Biscoff-Misu in the fridge for at least 6 hours, but ideally 24 hours. This will ensure that your mascarpone and Biscoff buttercream have time to set AND the Biscoff cookies have soaked in all the espresso goodness from the espresso syrup!

Storing Your Biscoff Misu.

Your vegan Biscoff-Misu should last up to 5 days, so long as it’s stored in the refrigerator in an airtight container.

Video: Watch Me Make It!

Frequently Asked Questions.

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Recipe Card.

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Questions & Comments