Cookies for dessert? Don't mind if i do, especially if they're basically a Tiramisu in cookie form! Do you love Tiramisu, that fantastic combination of coffee and cream? Tiramisu is traditionally dairy-heavy but why not try these delightful Tir…  | By lucylox on July 3, 2025 | Cookies for dessert? Don't mind if i do, especially if they're basically a Tiramisu in cookie form! Do you love Tiramisu, that fantastic combination of coffee and cream? Tiramisu is traditionally dairy-heavy but why not try these delightful Tiramisu cookies for a lighter dairy-free, egg-free and nut-free variation? Well how about the flavours of a tiramisu in cookie form? If you've never had a tiramisu cookie before, then i'm telling you, you've been missing out! These Yo-Yo cookies have a soft, melting quality that is heavy in vanilla and reminiscent of the sponge layers of the classic tiramisu. The coffee cream in the centre, gives the mascarpone vibes with some dairy-free cream cheese whisked into the buttercream, with the coffee being present but not overbearing. This is all finished off with a little flourish of coca powder to get the full Tiramisu effect! Give these Yo-Yo cookies a few hours and they get even softer which adds to the tiramisu vibes!  Tiramisu Yo-Yo Cookies  makes about 12 sandwich biscuits
dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan - 150 g dairy-free margarine
- 65 g soft brown sugar
- 1 tsp vanilla paste
- pinch of salt
- 55 g custard powder or cornflour
- 175 g plain flour
- 1 tsp cocoa powder (for dusting)
- for the cream filling:
- 40 g dairy-free margarine
- 200 g icing sugar
- 1 tsp espresso for very strong instant coffee
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Preheat the oven to 180℃ - Line 2 baking sheets with parchment
- Beat together the margarine, sugar until light and fluffy.
- Sift in the flours, vanilla and salt to form a very soft, but not sticky dough.
- Make large marble sized balls and place on the baking sheet (try to make an even number). Flatten with the back of a fork.
- Bake for 15-17 minutes
- Dust with a fine coating of cocoa powder
- Cool on the baking sheet for a couple of minutes before moving to a wire rack.
- Make the filling: Whisk the margarine and cream cheese with the icing sugar, coffee until it is all incorporated. Place in the fridge to firm up before using.
- Once completely cool, sandwich the cookies together with the cream.
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