Prepare the Biscoff cream

• Whisk the vegan cream cheese, icing sugar and vanilla extract until smooth.
• Add the coconut cream and whisk until thick and creamy.
• Fold in half of the Biscoff spread.

Dip the cookies

• Pour the plant milk into a shallow bowl.
• Quickly dip each Biscoff cookie in the milk, one at a time.

Layer the tiramisu

• Line the base of the dish with a layer of dipped cookies.
• Spread over half of the Biscoff cream.
• Repeat with another layer of dipped cookies and the remaining cream.

Chill

• Cover the dish and refrigerate until set.

Finish and serve

• Warm the remaining Biscoff spread slightly and drizzle it over the top.
• Dust generously with cocoa powder before serving.