Vegan Biscoff Tiramisu Recipe

Instructions…
Prepare the Cashews: Drain and rinse the soaked cashews thoroughly.
Blend Ingredients: In a high-speed blender or food processor, combine the soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and salt. Blend until smooth and creamy, scraping down the sides as needed. Adjust sweetness and tanginess to taste by adding more maple syrup or lemon juice if desired. Transfer to a bowl and refrigerate until ready to use.
Assembling the Vegan Biscoff Tiramisu
Prepare the Coffee Mixture: In a shallow bowl, mix the cooled brewed coffee with coffee liqueur (if using).
Soak the Ladyfinger Cookies: Quickly dip each vegan ladyfinger cookie into the coffee mixture, ensuring it is soaked but not overly soggy.
Layer the Tiramisu: Arrange a layer of soaked ladyfinger cookies in the bottom of an 8×8 inch (or similar size) dish. Spread half of the prepared vegan mascarpone over the cookies.
Add Biscoff Cookie Spread: Drop spoonfuls of Biscoff cookie spread over the mascarpone layer. Gently swirl with a knife or spatula to create a marbled effect.
Repeat Layers: Repeat with another layer of soaked ladyfinger cookies and the remaining mascarpone mixture.
Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the tiramisu to set.
Serve: Before serving, dust the top of the tiramisu with cocoa powder using a fine-mesh sieve.