Biscoff Tiramisu
Tiramisu is hands DOWN the best dessert, so here’s to making it in every flavour possible.
This (according to me), makes 1 portion, but I think that’s a bit generous - you be the judge of that.
Recipe, serves 1-2;
THE SPONGE
2 small tbsp biscoff
2 heaped tbsp oat flour
1 heaped tbsp vanilla whey protein powder
1 tbsp sugar
100ml milk
1/2 tsp baking powder
Pinch salt
1 tbsp plain yogurt
THE COFFEE YOGURT
250g plain yogurt
1 heaped tbsp instant coffee
1 tbsp syrup or 8 flav drops
TO SOAK IN
1 tbsp melted biscoff
50ml almond milk
Method
Mix all the biscoff cake layer ingredients together (fry first then add the wet). Stir until it resembles cake batter. Then lay out on a plate lined with parchment. Microwave for 2 mins or until cooked through and risen.
Get a glass which you’ll present it in (not tapered), and cut out as many circles as possible from the microwaved cake
Mix some melted biscoff with almond milk until runny, in a small microwave safe bowl/ dish
Soak the cake circles in the biscoff briefly, then set aside
Mix the coffee yogurt ingredients together - dissolve the coffee in some hot water, then mix with the yogurt and sweeten to taste
In your glass, lay the soaked cake circle, followed by coffee yogurt and repeat until all used up, ending with a layer of the yogurt.
Dust with cocoa powder and some lotus biscuit crumbs
Leave in the fridge for atleast 30 mins, or overnight.
Notes + Variations:
If you don’t have whey protein, you can use whichever one you have, but the whey has a massive impact on the texture and makes this cake like.
Most vegan proteins result in a dense, doughy texture, so as long as you don’t mind that, go ahead!!!
Make this vegan using vegan alternatives - biscoff is vegan you lucky devils!
