MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Super Easy And Delicious Vegan Biscoff-Misu
Categories: Dessert, American, Italian
Yield: 8 Servings

75 Biscoff cookies; up to 80
1 1/2 c Soft tofu (350 g); can
- substitute silken tofu
1/2 c Vegan cream cheese (120 g);
- can substitute vegan sour
- cream or plain vegan yogurt
3/4 c Vegan butter (170 g);
- melted
1/2 c Caster sugar (120 g); can
- substitute granulated
- organic cane sugar
1/4 c Biscoff Cookie Butter
- (60 g)
2 Espresso shotts -OR-
1/2 c Strong coffee
2 tb Brandy; marsala wine, coffee
- liqueur, or water
3 tb Caster sugar; can substitute
- granulated organic cane
- sugar

Preparation time: 30 minutes

An easier and toffee-ier take on the classic vegan tiramisu!

Make the Vegan Mascarpone Cream:

To make the creamy filling, blend the soft tofu, cream cheese, sugar,
melted butter and Biscoff Cookie Butter until smooth and creamy
(about 1 minute). Place the mixture in the fridge to stiffen while
you make espresso syrup.

Make the Espresso Syrup:

Make the espresso syrup by mixing together the espresso (or strong
coffee), alcohol (or water), and caster sugar, until the sugar has
completely dissolved. Allow it to cool for 10 minutes before
beginning assembly.

Assemble the Biscoff Misu:

Soak the Biscoff cookies in the espresso syrup for about 2 to 3
seconds each, flipping them over if necessary.  Place the soaked
cookies on the bottom of your pan. 

Pour a third of the creamy filling over the top of the cookies. 
Repeat soaking and placing another layer of cookies on top of the
filling.  Pour another third of the creamy mixture over the cookies.
Repeat one more time, with your third layer of cookies and third
layer of creamy mixture.

Place 15 cookies in a plastic bag, seal it, and crumble the cookies by
striking the bag with a rolling pin. If you want more of a cookie
"dust," place the cookies in a food processor and pulse about 5
times, until you achieve the desired texture. Sprinkle over the top
of your Biscoff Misu.

Place your Biscoff-Misu in the refrigerator for at least 6 hours,
preferably overnight.

Recipe by Joanne Molinaro

Recipe FROM: <https://thekoreanvegan.com/
super-easy-vegan-biscoff-misu-recipe/>

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