Biscoff Tiramisu

Ingredients

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

1. 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.
2. Get a glass which you’ll present it in (not tapered), and cut out as many circles as possible from the microwaved cake
3. Mix some melted biscoff with almond milk until runny, in a small microwave safe bowl/ dish
4. Soak the cake circles in the biscoff briefly, then set aside
5. Mix the coffee yogurt ingredients together - dissolve the coffee in some hot water, then mix with the yogurt and sweeten to taste
6. 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.
7. Dust with cocoa powder and some lotus biscuit crumbs
8. Leave in the fridge for atleast 30 mins, or overnight.