Biscoff amaretto tiramisu

Recipe from the new vegan cookbook Green Rocket by Philip Pearce

Biscoff amaretto tiramisu

Servings: 8


Chef’s note:
This dessert is one to enjoy at any time of year but it would be especially lovely for Valentine’s Day. You can buy Green Rocket at You can make this in a 9 inch/23cm springform cake tin, although we use 250ml Kilner jars for individual servings as it adds a real sense of occasion to this moreish dessert. Although the recipe seems complicated, it’s pretty straightforward once you’ve done it once and to save time, you can make them in batches as they freeze well. Overnight soaking is required. 


For the first and third layers

For the second layer

For the fourth layer


  1. For the first and third layers 
    Use the quantities given above for each of the two Biscoff layers, using as many biscuits as you need to create a complete layer each time. Whisk the coffee and amaretto into the boiling water, then pour the liquid into a shallow bowl. Soak each biscuit briefly on both sides, then place them into the tin or jars, breaking them up to fit if using jars. Be careful not to oversaturate the biscuits in the liquid or they will fall apart once they get too soggy. Do this carefully until you have completely covered the base of the tin or jar – or the third layer – overlapping the biscuits so there are no gaps. Smooth out the surface using the back of a teaspoon to create an even layer.

  2. For the second layer
    Place all the ingredients into a food processor and blend until the mixture is very thick and creamy. Spoon this onto the coffee biscuit base, but don’t apply any pressure as it’s all very delicate. Place the tin or jars in the freezer for 30 minutes before attempting the third layer – identical to the first; just follow the instructions above once the tofu layer is hard enough.

  3. For the fourth layer
    Drain the soaked cashews, then place them in a high-powered food processor with the cold water, maple syrup, vanilla, nutritional yeast, and coffee. Blend until the mixture is totally smooth, which may take several minutes, and scrape down the sides of the processor with a plastic spatula halfway through to incorporate everything. Meanwhile, mix the agar into the boiling water until thoroughly combined. Add this thickening agent to the mixture in the processor and blend for another minute. The cashew cream should now be ready for pouring.

  4. Take the tin or jars containing the first three layers out of the fridge and make sure they have set slightly before carefully spooning the cashew cream on top. Smooth it out with the back of a spoon, then place the tiramisu in the freezer for 1 hour. Then transfer to the fridge and leave to set overnight.

  5. To serve, dust the top generously with cocoa powder.

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