Description
This Toffee Tiramisu is a luscious twist on the classic Italian dessert, featuring layers of espresso-soaked ladyfingers, rich mascarpone and cream cheese toffee cream, and generous amounts of crunchy toffee bits and crushed Toffee Crunch Oreo cookies. Finished with drizzles of caramel and chocolate fudge, this indulgent dessert is chilled for hours to meld flavors into a creamy, crunchy, and irresistible treat perfect for special occasions or anytime you crave a sweet delight.
Ingredients
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
Espresso & Ladyfingers
- 1 cup (240 ml) strong brewed espresso, cooled (can use instant espresso powder)
- 24 ladyfingers cookies
Toffee and Cookie Layers
- 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
Toppings
- 2 tbsp (30 ml) chocolate fudge or chocolate syrup
- Whipped cream, for serving
- Extra toffee bits and crushed Oreos, for garnish
- Extra drizzle of caramel and chocolate
- Maldon salt, for sprinkling (optional, enhances the caramel flavor)
Instructions
- Make the toffee cream: In a large bowl, beat together the softened cream cheese, mascarpone, confectioners’ sugar, caramel sauce, and vanilla extract until the mixture is smooth and creamy.
- Whip the heavy cream: In a separate chilled bowl, whip the cold heavy whipping cream until stiff peaks form. Be careful not to overbeat.
- Fold whipped cream into toffee mixture: Gently fold the whipped cream into the toffee cheese mixture using a spatula. Incorporate carefully to preserve the airiness, resulting in a light and fluffy cream.
- Dip ladyfingers: Quickly dip each ladyfinger into the cooled espresso for 1 to 2 seconds per side. Avoid soaking longer to prevent sogginess. Line the bottom of a 9x13-inch (33x23 cm) dish with the dipped ladyfingers.
- First layer: Spread one-third of the toffee cream evenly over the ladyfingers. Sprinkle one-third of the crushed Toffee Crunch Oreo cookies and Heath toffee bits over the cream layer.
- Build layers: Repeat the layers two more times: add another layer of espresso-dipped ladyfingers, top with toffee cream, then crushed Oreos and toffee bits. You will have two layers of ladyfingers and three layers of cream and crunchy mix, finishing with a thick layer of toffee cream on top.
- Drizzle toppings: Drizzle 2 tablespoons (30 ml) of chocolate fudge and additional caramel sauce over the final cream layer to seal in the crumbs. Garnish with extra toffee bits and crushed Oreos for a decorative finish.
- Chill: Cover the tiramisu tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight. This chilling allows the flavors to meld and the ladyfingers to soften perfectly.
- Serve: Before serving, add dollops of whipped cream on top, drizzle with warmed caramel sauce, and optionally sprinkle with a pinch of Maldon salt to enhance the caramel notes. Serve chilled.
Notes
- Use cold heavy cream and room temperature mascarpone and cream cheese for the best texture.
- Do not soak the ladyfingers too long in espresso to keep the dessert from becoming mushy.
- If you cannot find Toffee Crunch Oreo cookies, substitute with regular Oreos mixed with chopped toffee bits.
- Chilling the tiramisu overnight improves flavor and texture as the layers meld together.
- For a non-alcoholic dessert, no liquor is required in this recipe.
- Adjust the amount of caramel and chocolate drizzle to taste.
- Maldon salt is optional but recommended to bring out the salted caramel flavor.