Description
A decadent no-bake dessert combining the classic flavors of tiramisu with rich toffee elements, including mascarpone, espresso-soaked ladyfingers, caramel sauce, and Toffee Crunch Oreo cookies, layered and chilled to creamy perfection.
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 extra for drizzling
- 1 tsp (5 ml) vanilla extract
- 2 cups (480 ml) heavy whipping cream, cold
Other Ingredients
- 1 cup (240 ml) strong brewed espresso, cooled (or instant espresso powder)
- 24 ladyfinger cookies
- 20 Toffee Crunch Oreo cookies, crushed and divided
- 12 oz (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, for finishing (optional)
Instructions
- Prepare the Toffee Cream: In a large bowl, beat together the softened cream cheese, mascarpone cheese, confectioners’ sugar, caramel sauce, and vanilla extract until the mixture is smooth and creamy.
- Whip the Cream: In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the toffee cream mixture using a delicate motion to keep it light and fluffy without deflating the cream.
- Dip the Ladyfingers: Quickly dip each ladyfinger into the cooled espresso for about 1 to 2 seconds on each side. Do not soak too long to avoid sogginess. Line the bottom of a 9×13-inch (33×23 cm) dish with the dipped ladyfingers.
- Layer the Ingredients: Spread one-third of the toffee cream over the ladyfingers. Sprinkle one-third of the crushed Toffee Crunch Oreo cookies and Heath toffee bits evenly over the cream.
- Repeat Layers: Add another layer of dipped ladyfingers, then spread another third of the toffee cream, followed by another third of the crushed Oreos and toffee bits. Continue layering until all ingredients are used, finishing with a thick layer of toffee cream topped with the remaining crushed cookies and toffee bits.
- Add Finishing Touches: Drizzle chocolate fudge and an extra 2 tablespoons (30 ml) of caramel sauce over the top layer, sealing in the crumbs. Optionally, sprinkle extra toffee bits and crushed Oreos for decoration.
- Chill: Cover the assembled tiramisu and refrigerate for at least 6 hours, preferably overnight, to allow the layers to soften and flavors to meld.
- Serve: Before serving, top with whipped cream, an additional warm drizzle of caramel sauce, and optionally a pinch of Maldon salt to enhance the caramel flavor.
Notes
- This no-bake dessert layers traditional tiramisu with creamy toffee flavors and crunchy toffee cookie bits for texture.
- Use cold heavy cream and fold gently to keep the mixture light and airy.
- Do not soak ladyfingers too long in espresso to maintain their structure.
- Refrigerate adequately to let the flavors meld and the dessert set properly.
- Maldon salt is optional but adds a fantastic balance to the sweetness of the caramel.
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
