The Quickest And Easiest Vegan Breakfast Tiramisu

therawberry vegan breakfast tiramisu_1360

Tiramisu For Breakfast?

So one of the coolest things about being an adult is that you get to choose what you eat. Just like when it’s dessert for breakfast, and especially when the whole thing is much healthier than it actually looks. You wouldn’t believe it, would you?

But these little tiramisu jars consist of only 4 ingredients and are completely vegan. The main ingredient is vegan ricotta alternative. You can also use vegan Greek yogurt, or just your favorite vegan yogurt. I used an unsweetened coconut based one, since I don’t eat soy. But you can use whatever tastes best to you.


Very quickly, the vegan yogurt or quark alternative is then layered and, together with lotus cookies dipped in espresso, makes the perfect vegan breakfast tiramisu. Most lotus (biscoff) cookies are naturally vegan. The cookies are also available with vanilla filling (that’s the one I used here). I had the ones with chocolate filling in hand the other day and I can report, there is milk in those. So just the next time in the supermarket at the cookies take a look at the ingredients list. By the way, I found these at Rewe. But I’m sure you can find them in any larger and well-stocked supermarket. Have you discovered them yet?

You don’t need much more. Then you can get started. If you can’t find lotus cookies, of course, that shouldn’t be an obstacle and you can just use other vegan cookies. They can also be from the organic supermarket of your choice.

5 Minute Vegan Tiramisu

The Quickest And Easiest Vegan Breakfast Tiramisu
Prep Time
5 mins
Total Time
5 mins
Course: Breakfast, Dessert
Keywords: 5 minute recipe, Biscoff Kekse, breakfast, classic dessert, easy recipe, Lotus Kekse, no bake, Recipe, therawberry, tiramisu
Servings: 2 Servings / Jars
Marie Dorfschmidt – therawberry: therawberry
  • 400 g vegan Greek yogurt or vegan yoghurt if choice
  • 6 vanilla biscoff cookies
  • 1 espresso
  • 1 tsp cacao powder
  1. Half all the cookies. Then dip one half in espresso and put at the bottom of the first jar. Repeat everything for the other jar as well as the steps proceed.
  2. Add 2 tbsp vegan yoghurt
  3. Now dip 4 cookie halves – one at a time – and add.
  4. Top off with 3 tbsp vegan yoghurt. Set in the fridge to set or enjoy right away.
  5. Before serving add cacao powder and enjoy.
  6. Don't forget to #therawberryeats over on instagram and tag me @therawberry if you remake this one. I'd love to see your recreations.

Want it faster?

If you like, you can make it the night before and leave it in the fridge overnight. I tested it and it tastes just as fabulous. Try it out!

Thank you so much for stopping by! You’ll find more inspiration every day on my Instagram channel.

See you there!

Your Marie

Author: Marie Dorfschmidt



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