This tiramisu with Biscoff cookies (speculoos) is completely plant-based and not only healthier, but also much more sustainable than the classic version. Whether it also tastes good? Absolutely, make sure to try it for yourself!
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!
0 servings
140 g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.