Tiramisu Yo-Yo Cookies

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

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Course: cookie, Dessert

Ingredients Method

Ingredients

  

• 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
• 20 g dairy-free cream cheese
• 200 g icing sugar
• 1 tsp espresso for very strong instant coffee

Method

 

1. Preheat the oven to 180℃
2. Line 2 baking sheets with parchment
3. Beat together the margarine, sugar until light and fluffy.
4. Sift in the flours, vanilla and salt to form a very soft, but not sticky dough.
5. Make large marble sized balls and place on the baking sheet (try to make an even number). Flatten with the back of a fork.
6. Bake for 15-17 minutes
7. Dust with a fine coating of cocoa powder
8. Cool on the baking sheet for a couple of minutes before moving to a wire rack.
9. 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.
10. Once completely cool, sandwich the cookies together with the cream.