Vegan Speculoos Tiramisu

Coffee-infused speculoos meets an irresistibly creamy curd layer!

This dessert is not only perfect as a dessert for the holidays, but it's also a great way to use up all those leftover cookies and creams that are probably left in heaps.

And tiramisu actually always works. Since I couldn't find the vegan mascarpone, which has been so often praised in vegan forums, the cream is made of unsweetened Alpro Skyr and Creme Vega. For the sweetness (and the light pink-red color) I used date syrup. But you can use any kind of sweetener.

So if you still don't have enough of sweet nibbles, you should definitely try this recipe!

For a large mold you will need:

For the Tiramisu:

• 800g Alpro skyr

• 300g cream vega

• 300g speculoos

• 4 tbsp. date syrup or other sweetener

• Espresso

For the decoration:

• Cocoa

• Cinnamon

• Speculoos

Preparation:

1. Mix the Skyr, cream vega and date syrup until creamy.

2. Dip the speculoos in the espresso and line the bottom of a rectangular mold with them. Then add a layer of cream and then the coffee speculoos again. Continue like this until everything is used up (if you like, keep a few cookies for decoration).

3. Then refrigerate the tiramisu for at least 2 hours.

4. Just before serving, mix the cocoa and cinnamon and sieve it over the tiramisu and decorate everything with a few cookies.

Enjoy!