BISCOFF TIRAMISÙ

Feeding the Dalston homeless with slabs of vegan tiramisù since 2015. Hah

BISCOFF TIRAMISÙ

300g (10.5 oz) Biscoff/speculoos biscuits

200g (1 ½ cups) cashews, soaked for at least 3 hours

500g (2 ¼ cups) plain soya yoghurt or other non-dairy yoghurt

100ml (1/2 cup) melted coconut oil

100g (1/2 cup) caster sugar

130g (1/2 cup) Biscoff/speculoos biscuit spread

2 tablespoons cocoa powder

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground cardamom

¼ teaspoon ground cloves

Start by making the filling – blitz the cashews in a blender until roughly ground then add yoghurt, coconut oil, sugar and biscuit spread. Blend until everything is well combined, smooth and creamy.

In a (30x20 cm / 12x8”) rectangular cake tin, form a layer with half the speculoos biscuits. Pour about 1/3 of the filling on top of the biscuit layer and level with the back of a spoon. Top with a second layer of biscuits, then pour the remaining 2/3 of the filling on top and level. Place in the fridge for at least a couple of hours, but ideally overnight, to set and for the biscuits to soften. Just before serving, mix together cocoa powder, cinnamon, nutmeg, cardamom and cloves and sift over the tiramisù, then sprinkle the top with crumbled speculoos biscuits if you like.
Now let your Biscoff party begin.