If you’re a fan of classic tiramisu but crave something with a twist, you absolutely have to try this Toffee Caramel Tiramisu Recipe. It’s a delightful dessert that blends the creamy indulgence of mascarpone and cream cheese with rich caramel and crunchy toffee bits, all layered with ladyfingers soaked in espresso and sprinkled with crushed Toffee Crunch Oreos. Trust me, it’s fan-freaking-tastic and will quickly become a favorite in your dessert rotation!
Why You’ll Love This Recipe
- Unique Flavor Combination: The mix of caramel, toffee, and coffee gives a deliciously rich twist on traditional tiramisu.
- Simple No-Bake Layers: You don’t need to turn on the oven—this dessert comes together easily and impresses every time.
- Textural Delight: Crunchy toffee bits and crushed Oreos provide a fantastic contrast to the smooth, creamy filling.
Ingredients You’ll Need
Every ingredient in this Toffee Caramel Tiramisu Recipe works harmoniously to create rich, creamy layers balanced by perfectly crunchy bits. Using mascarpone and cream cheese together gives you that dreamy, luscious texture, while strong espresso and caramel sauce punch up the flavor beautifully.
- Cream Cheese: Full-fat and softened for that creamy, tangy base in the filling.
- Mascarpone Cheese: Room temperature is key to blend easily and add richness.
- Confectioners’ Sugar: Sweetens the filling gently without any grains.
- Caramel Sauce: Adds that deep buttery, sweet flavor—homemade or store-bought works great.
- Vanilla Extract: For that warm, comforting aroma boosting the flavor layers.
- Heavy Whipping Cream: Cold and whipped to stiff peaks to lighten the filling texture beautifully.
- Strong Brewed Espresso: Cooled, for soaking the ladyfingers — don’t skip this step as it gives the classic tiramisu coffee kick.
- Ladyfingers: The classic spongy base—quickly dipped so they stay just right and not soggy.
- Toffee Crunch Oreo Cookies: Crushed to give a sweet, chocolaty crunch contrast inside the layers.
- Heath English Toffee Bits: Mixed in and sprinkled on top to really drive that toffee goodness.
- Chocolate Fudge or Syrup: For drizzling and an extra layer of chocolaty richness.
- Whipped Cream: To top it off—soft, light, and decadent.
- Maldon Salt: Just a pinch balances the sweet caramel making flavors pop beautifully.
Variations
One of the things I love about this Toffee Caramel Tiramisu Recipe is how adaptable it is. Feel free to tweak the toppings or swap out the espresso for coffee alternatives based on your mood or ingredients on hand!
- Alcohol Addition: When I want a little grown-up flair, I add a splash of coffee liqueur or bourbon to the espresso—just a tablespoon or two really elevates the profile.
- Dairy-Free Twist: Swap mascarpone with a dairy-free cream cheese and coconut cream for a vegan-friendly version that still tastes decadent.
- Extra Crunch: Try adding chopped nuts like toasted pecans or almonds along with the toffee bits for more texture variety.
How to Make Toffee Caramel Tiramisu Recipe
Step 1: Whip Up the Toffee Cream
Start by beating the softened cream cheese, mascarpone, confectioners’ sugar, caramel sauce, and vanilla extract in a large bowl until everything is silky smooth. This creamy base is where all the flavor magic begins—make sure there aren’t any lumps! Then, whip the cold heavy cream in a separate bowl until stiff peaks form. Gently fold the whipped cream into your toffee mixture to keep it light and fluffy—don’t rush this step or you’ll deflate your cream, and nobody wants flat tiramisu.
Step 2: Soak and Layer Ladyfingers
Quickly dip each ladyfinger into the cooled espresso coffee for about 1 to 2 seconds on each side—just enough to get them damp but not soggy. Line the bottom of your 9×13-inch dish with these soaked ladyfingers. When I first tried a longer soak, the texture turned mushy, so trust me—keep it light for that perfect bite.
Step 3: Layer the Cream and Toffee Crunch
Spread a third of the toffee cream over your ladyfingers, then sprinkle a layer of crushed Toffee Crunch Oreos and Heath toffee bits. Repeat layering with ladyfingers, cream, and crunch until you finish with a thick layer of cream on top. You’ll have two layers of ladyfingers and three layers of luscious fillings and crunchy goodness. This layering builds the depth of flavor that makes this recipe so irresistible.
Step 4: Add the Finishing Touches
Drizzle chocolate fudge or syrup and extra caramel sauce over the top layer—these drizzles seal in the crumbs and add a beautiful shiny finish. Feel free to scatter more toffee bits and crushed Oreos for an extra wow factor! Cover your dish and refrigerate it for at least 6 hours, or better yet, overnight. This waiting game softens the ladyfingers and lets all those flavors meld into one incredible dessert.
Pro Tips for Making Toffee Caramel Tiramisu Recipe
- Don’t Over-Soak the Ladyfingers: Just a quick dip keeps the ladyfingers defined and prevents a soggy dessert.
- Use Room Temp Cheeses: They blend into a smooth cream faster and prevent lumps in your filling.
- Fold the Whipped Cream Gently: This preserves the airy texture and prevents your filling from becoming dense.
- Chill Long Enough: I recommend at least 6 hours so the flavors meld and layers soften for that melt-in-your-mouth experience.
How to Serve Toffee Caramel Tiramisu Recipe
Garnishes
I love topping this tiramisu with dollops of freshly whipped cream and drizzling warm caramel sauce just before serving for an extra luscious finish. A light sprinkle of flaky Maldon salt on top really transforms the sweetness and makes all the caramel notes pop—give it a try if you’ve never salted toffee desserts before!
Side Dishes
Since this tiramisu is rich and decadent, I usually serve it alongside simple fresh berries or a tangy citrus sorbet to cut through the sweetness. A cup of espresso or dark roast coffee also pairs perfectly for a complete after-dinner indulgence.
Creative Ways to Present
For parties, I like to make individual jars or glasses layered with the tiramisu components—they look stunning topped with extra toffee bits and a drizzle of chocolate fudge. It’s a fun way to serve guests and keeps portions perfectly portioned without fuss.
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in an airtight container in the fridge for up to 3 days. Because the layers meld and soften even more over time, I find the flavor deepens overnight—sometimes even tastier the next day! Just keep it covered tightly to protect from fridge odors.
Freezing
I’ve frozen toffee caramel tiramisu a couple of times by portioning it into freezer-safe containers. It holds up well for about a month. When thawing, move it to the fridge the day before you plan to serve so it defrosts gently and keeps its texture intact. Just a heads up: the crunchy Oreo bits soften after freezing, but it’s still delicious!
Reheating
This dessert is best enjoyed chilled, so I don’t recommend reheating. However, if you’d like a warm caramel drizzle on top to freshen it up, warming that separately and adding it just before serving works beautifully without affecting the cool creamy layers.
FAQs
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Can I make this Toffee Caramel Tiramisu Recipe in advance?
Absolutely! In fact, making it a day ahead is ideal. Letting it chill overnight allows the flavors to blend and the ladyfingers to soften perfectly for the best texture and taste.
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What if I don’t have mascarpone cheese?
You can substitute with extra cream cheese to maintain the creamy texture, though the flavor will be slightly different. Mixing cream cheese with a bit of sour cream can help mimic mascarpone’s tang and smoothness.
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Can I use instant espresso powder instead of brewed espresso?
Yes, using strong brewed instant espresso powder works perfectly and saves time—you just want a rich coffee flavor to soak your ladyfingers.
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How do I prevent my whipped cream from deflating when folding?
Fold gently with a spatula using slow, sweeping motions rather than stirring vigorously. This keeps the whipped cream fluffy and light, giving the tiramisu its airy texture.
Final Thoughts
Honestly, this Toffee Caramel Tiramisu Recipe has quickly become a staple whenever I want to impress friends or treat my family. It’s rich and comforting but balances those flavors with just the right crunch and coffee kick. If you love the classic tiramisu but want to put your own twist on it, this recipe will not disappoint. Give it a try, and I promise you’ll be hearing “Wow, can we have this again?” very soon!
Print
Toffee Caramel Tiramisu Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-American
Description
This Toffee Tiramisu is a decadent no-bake dessert featuring layers of espresso-soaked ladyfingers, creamy mascarpone and cream cheese mixture, and crunchy toffee candy pieces. Enhanced with rich caramel sauce, Toffee Crunch Oreos, and Heath toffee bits, this dessert combines the classic tiramisu flavors with a luscious toffee twist, perfect for indulgent gatherings or special occasions.
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
Assembly
- 1 cup (240 ml) strong brewed espresso, cooled (or instant espresso powder made up)
- 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 (optional, to enhance caramel flavor)
Instructions
- Make 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 well combined.
- Whip the Cream: In a separate cold bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the toffee cream mixture, taking care to keep the mixture light and fluffy without deflating the cream.
- Prepare Ladyfingers: Quickly dip each ladyfinger into the cooled espresso for 1 to 2 seconds per side, being careful not to soak them too long to avoid sogginess. Arrange a single layer of soaked ladyfingers in the bottom of a 9×13-inch (33×23 cm) dish.
- First Layer: Spread one-third of the toffee cream evenly over the ladyfingers. Sprinkle one-third of the crushed Toffee Crunch Oreos and Heath toffee bits over the cream layer.
- Build Layers: Repeat the layering process by adding another layer of dipped ladyfingers followed by another third of the toffee cream and another third of the cookie and toffee crumble. Finish with a top layer of toffee cream and the remaining crushed Oreos and toffee bits.
- Add Finishing Touches: Drizzle chocolate fudge and an additional 2 tablespoons (30 ml) of caramel sauce over the top layer, sealing in the crumbs. Optionally, garnish with extra toffee bits, crushed Oreos, and a pinch of Maldon salt to enhance the caramel flavor.
- Chill: Cover the dish and refrigerate for at least 6 hours or overnight to allow the layers to soften and the flavors to meld together beautifully.
- Serve: Just before serving, top the tiramisu with whipped cream and optionally drizzle with warm caramel sauce or sprinkle Maldon salt for an extra flavor pop.
Notes
- This is a no-bake, layered dessert combining creamy mascarpone and cream cheese with crunchy Toffee Crunch Oreos and Heath toffee bits for texture.
- Quick dipping of ladyfingers in cooled espresso prevents sogginess while imparting rich coffee flavor.
- Allowing the dessert to chill for at least 6 hours or overnight helps flavors blend and softens the ladyfingers.
- Use high-quality caramel sauce and chocolate fudge for the best flavor impact.
- Maldon salt is optional but highly recommended to contrast sweetness and enhance the caramel notes.
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
