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If you loved my vegan traditional tiramisu’ recipe you cannot try my biscoff version!

Follow the instructions on my video for the classic tiramisù and make the following changes:

200 gr soaked, drained and blended cashews + 4 Tbsp plain soy yogurt (will replace the tofu – mascarpone cream)

2 jars of Elmlea plant based whipping cream

1 jar of Biscoff spread (to add to the cashew-mascarpone and whipped cream)

Soak the Biscoff biscuits in coffee + rum

Grated biscoff biscuits instead of cocoa powder.

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