Description
Toffee Tiramisu is a decadent, no-bake layered dessert featuring rich mascarpone and cream cheese blended with caramel sauce, paired with espresso-dipped ladyfingers, crunchy Toffee Crunch Oreo cookies, and Heath toffee bits. This creamy, sweet treat is topped with chocolate fudge, extra caramel drizzle, and whipped cream, creating a perfect balance of smooth textures and toffee flavors.
Ingredients
Scale
Toffee Cream
- 8 oz (225 g) full-fat cream cheese, softened
- 8 oz (240 g) mascarpone cheese, room temperature
- 1 cup (120 g) confectioners’ sugar
- ½ cup (120 ml) prepared caramel sauce, plus more for drizzling
- 1 tsp (5 ml) vanilla extract
- 2 cups (480 ml) heavy whipping cream, cold
Assembly
- 1 cup (240 ml) strong brewed espresso, cooled (can be made with instant espresso powder)
- 24 ladyfinger cookies
- 20 Toffee Crunch Oreo Cookies, crushed (use a food processor or rolling pin), divided
- 12 oz or 1½ cups (339 g) Heath English Toffee Bits, divided
- 2 tbsp (30 ml) chocolate fudge or chocolate syrup
- Whipped cream, for serving
- Extra toffee bits and crushed Oreos for garnish
- Maldon salt, to taste (optional, for enhancing caramel flavor)
Instructions
- Prepare the toffee cream: In a large bowl, beat together the cream cheese, mascarpone cheese, confectioners’ sugar, caramel sauce, and vanilla extract until smooth and well combined.
- Whip the cream: In a separate chilled bowl, whip the cold heavy cream until stiff peaks form, then gently fold it into the toffee mixture until light and fluffy, taking care not to deflate the whipped cream.
- Dip ladyfingers: Quickly dip each ladyfinger into the cooled espresso for 1 to 2 seconds per side, avoiding a long soak to prevent sogginess. Line the bottom of a 9×13-inch (33×23 cm) dish with the dipped ladyfingers.
- Assemble layers: Spread one-third of the toffee cream over the ladyfingers. Sprinkle one-third of the crushed Toffee Crunch Oreos and Heath toffee bits over the cream.
- Repeat layering: Add another layer of espresso-dipped ladyfingers, followed by another third of the cream, and another third of the crushed Oreos and toffee bits. Finish with a final layer of ladyfingers and the remaining toffee cream, topping with the last portion of crushed Oreos and toffee bits.
- Add final toppings: Drizzle chocolate fudge and extra caramel sauce (about 2 tbsp / 30 ml) over the top layer, sealing in the crumbs. Garnish with additional toffee bits, crushed Oreos, and, if desired, a sprinkle of Maldon salt to accentuate the caramel flavors.
- Chill: Cover the dish and refrigerate for at least 6 hours or overnight to allow the layers to soften and flavors to meld together.
- Serve: Before serving, top with whipped cream and an optional warm drizzle of caramel or a pinch of Maldon salt for added flavor contrast.
Notes
- Use espresso for authentic flavor, or instant espresso powder to save time.
- Dip ladyfingers briefly to maintain a slight crunch and avoid mushiness.
- Allow adequate chilling time for best texture and flavor combination.
- Adjust sweetness by varying the amount of caramel sauce or fudge drizzle.
- Optional Maldon salt adds a savory contrast that enhances the toffee flavor.
Nutrition
- Serving Size: 170 g
- Calories: 540 kcal
- Sugar: 36 g
- Sodium: 230 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 120 mg
