Tiramisu with Biscoff cookies (speculoos)
AuthorZjefCategoryDessertDifficultyIntermediateTiramisu is one of those classics that almost everyone enjoys. This plant-based version contains about 40% less saturated fat and no cholesterol at all. The ecological footprint is also only a fraction of the classic version. This is mainly because we are replacing the mascarpone with a plant-based alternative. One that you might not expect in a dessert: silken tofu. Yes: tofu in dessert. Silken tofu is the creamy counterpart of the firm tofu that most of us know. In fact, tofu is made in the same way as cheese: in this case the soy milk is curdled with nigari, a type of salt. In that comparison, silken tofu is the cream cheese, while firm tofu is pressed harder and acquires a grainy texture. The texture of silken tofu is comparable to a flan or panna cotta. You still have to add the flavourings yourself. In this recipe we use vanilla sugar for this purpose.
In a classic tiramisu, they usually use raw eggs to make it airy. Due to the risk of salmonella, children and pregnant women are often recommended not to eat regular tiramisu. In this version we use plant-based whipping cream, so you don't have that risk at all. Not all plant-based cream can be whipped. If it's the case, they clearly mention it on the package. I used Alpro Soya Whipping. In Belgium, you can find it at Albert Heijn. Another one that you will often find at natural food stores and online is Schlagfix Schlagcreme.
I use Biscoff cookies (speculoos) instead of boudoirs. They are pretty much always completely plant-based. And they also taste great in a tiramisu. I dipped them in chai latte for an extra spiced touch. In addition, the carbon footprint of chai latte and other teas is only a fraction of the footprint of coffee. And it also contains less caffeine. I also really like a dash of amaretto with it. Are you about to serve this to children or pregnant women? Then make sure to leave out the alcohol: it's definitely not a must. Finish it off with some crumbled cookies and enjoy!
Ingredients
Directions
Make a cup of chai latte with your favourite plant-based milk. I just make mine with soy milk. Chai latte can be made from scratch with black tea and spices (usually cardamom, cinnamon, ginger, cloves and nutmeg). Or you can also buy an instant version, like the one from the Belgian brand Chalo.
Add a dash of amaretto (optional). Feel free to make an extra cup for yourself: highly recommended!
Mix the silken tofu with the vanilla sugar and the icing sugar until creamy and smooth. Whip up the whipping cream and carefully stir it through the silken tofu.
Dip the cookies in the chai latte and place them in a bowl.
TIP: do you prefer to fill separate glasses? Then it can be convenient to crumble the cookies and drizzle some chai latte on top. This makes it easier to scoop them into the shape of the glass to cover the entire bottom layer. Crumbling cookies can be very easy and fast with a mortar and pestle.
Pour a layer of the cream mixture on top of the cookies. Do you like tiramisu in several layers? Then put another layer of the cookies on top and finish with the cream mixture.
Let it set in the fridge overnight or at least four hours. Right before serving, add some fresh crumbled cookies on top for extra texture. Enjoy!
Ingredients
Directions
Make a cup of chai latte with your favourite plant-based milk. I just make mine with soy milk. Chai latte can be made from scratch with black tea and spices (usually cardamom, cinnamon, ginger, cloves and nutmeg). Or you can also buy an instant version, like the one from the Belgian brand Chalo.
Add a dash of amaretto (optional). Feel free to make an extra cup for yourself: highly recommended!
Mix the silken tofu with the vanilla sugar and the icing sugar until creamy and smooth. Whip up the whipping cream and carefully stir it through the silken tofu.
Dip the cookies in the chai latte and place them in a bowl.
TIP: do you prefer to fill separate glasses? Then it can be convenient to crumble the cookies and drizzle some chai latte on top. This makes it easier to scoop them into the shape of the glass to cover the entire bottom layer. Crumbling cookies can be very easy and fast with a mortar and pestle.
Pour a layer of the cream mixture on top of the cookies. Do you like tiramisu in several layers? Then put another layer of the cookies on top and finish with the cream mixture.
Let it set in the fridge overnight or at least four hours. Right before serving, add some fresh crumbled cookies on top for extra texture. Enjoy!