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–+ servings

Super Easy and Delicious Vegan Biscoff-Misu.

Joanne Molinaro
An easier and toffee-ier take on the classic vegan tiramisu!
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Prep Time 30 minutes
Course Dessert
Cuisine American, Italian
Servings 8 servings

Ingredients
  

  • 75 - 80 Biscoff cookies

Vegan Mascarpone Cream.  

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

Espresso Syrup.  

  • 2 shots espresso (can substitute 1/2 cup strong coffee)
  • 2 tablespoons brandy (can substitute marsala wine, coffee liqueur, or water)
  • 3 tablespoons caster sugar (can substitute granulated organic cane sugar)

Instructions
 

Make the Vegan Mascarpone Cream.  

  • To make the creamy filling, blend the soft tofu, cream cheese, sugar, melted butter and Biscoff Cookie Butter until smooth and creamy (about 1 minute). Place the mixture in the fridge to stiffen while you make espresso syrup.

Make the Espresso Syrup.  

  • Make the espresso syrup by mixing together the espresso (or strong coffee), alcohol (or water), and caster sugar, until the sugar has completely dissolved. Allow it to cool for 10 minutes before beginning assembly.

Assemble the Biscoff Misu.  

  • Soak the Biscoff cookies in the espresso syrup for about 2 to 3 seconds each, flipping them over if necessary.  Place the soaked cookies on the bottom of your pan. 
  • Pour a third of the creamy filling over the top of the cookies.  Repeat soaking and placing another layer of cookies on top of the filling.  Pour another third of the creamy mixture over the cookies. Repeat one more time, with your third layer of cookies and third layer of creamy mixture.
  • Place 15 cookies in a plastic bag, seal it, and crumble the cookies by striking the bag with a rolling pin. If you want more of a cookie "dust," place the cookies in a food processor and pulse about 5 times, until you achieve the desired texture. Sprinkle over the top of your Biscoff Misu.
  • Place your Biscoff-Misu in the refrigerator for at least 6 hours, preferably overnight.
Keyword biscoff misu, vegan tiramisu
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