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

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 (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)

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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