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.