Toffee Tiramisu

Toffee tiramisu turns mascarpone into toffee cream with buttery caramel and toffee crunch in one espresso-layered dessert. Familiar flavors, new obsession.

Toffee Tiramisu, When The Classic Meets Mayhem

This is me making tiramisu with a sweet tooth and no restraint. I was in the cookie aisle, which I normally avoid, but once I spotted the Toffee Crunch Oreos it was basically a dare. Sometimes a recipe starts with one ingredient, and in this case it ended with my cart full of toffee bits, caramel, chocolate, and all the usual tiramisu suspects, just without the cocoa powder. The whole thing felt like a very good bad idea (but very on brand for me), but it’s absolutely holiday-worthy and a reminder that moderation is overrated.

Somewhere between candy bar and classic tiramisu, this toffee tiramisu does show up with receipts: creamy, crunchy, buttery, bitter, and sweet. Make it for the holidays or for anyone whose birthday always competes with twinkle light season. It’s a pretty unforgettable bite.

Why I Love This Recipe

• It has crunch, cream, and coffee in the same bite.
• Makes birthdays-in-December feel seen.
• It’s non-traditional tiramisu in all the right ways.
• Made for the holidays, but will lift the doldrums in February.

Ingredients

Built on caffeine, caramel and rule-breaking.

• Espresso – the heartbeat of tiramisu.
• Mascarpone + cream cheese – smooth meets tangy.
• Confectioners’ sugar – sweetens and sets the cream.
• Caramel sauce – buttery glue between the layers.
• Heavy cream – the lift that clouds it up.
• Vanilla extract – finishes the flavor.
• Ladyfingers – classic sponge that soaks up espresso.
• Toffee Crunch OREO cookies – those sugar crystals add real crunch. I use the same cookies to rim the glasses for my chocolate freakshake recipe. They work just as well here.
• Heath toffee bits – bring in the candy-bar flavor. I also use them in my pecan pie cobbler for that same layered, candy bar taste.
• Maldon salt – one pinch makes the caramel pop.

How to Make Toffee Tiramisu

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the toffee cream):
  Start by beating the cream cheese, mascarpone, confectioners’ sugar, caramel sauce, and vanilla together until it’s completely smooth. In another bowl, whip the cold cream until it holds stiff peaks, then fold it into the toffee mixture gently so it stays light and airy. You want the texture fluffy, not flat, so go easy on it.
• Step Two (build the layers):
  Dip each ladyfinger into the cooled espresso for just one to two seconds per side and line the bottom of a 9×13-inch (33×23 cm) dish. Anything longer and they’ll start to fall apart. Spread a third of the toffee cream over the top, then sprinkle with crushed Toffee Crunch OREO cookies and Heath toffee bits. Repeat with another layer of ladyfingers, more cream, and more cookie-toffee mix, ending with the last of the cream and crumbs on top. You’ll have two layers of ladyfingers and three rounds of cream and crunch.
• Step Three (finish and chill):
  Drizzle chocolate and caramel over the top to seal in the crumbs. You can stop there, or scatter on a few extra toffee bits and crushed Oreos if you want it to look dressed up. Cover the dish and let it chill for at least six hours, or overnight if you can. The flavors mellow and the texture turns silky from top to bottom.
• Step Four (serve):
  Scoop or slice however you like. I usually add whipped cream and a drizzle of caramel for good measure, sometimes a pinch of Maldon salt if I’m feeling extra. It’s dessert maximalism at its best.

Recipe Tips

A few things worth knowing before you layer with abandon.

• Chill it long enough. Six hours minimum, but overnight is where the flavor and texture really settle in.
• Quick dip means quick. If the ladyfingers soak too long, you’ll lose the layers.
• Use cold cream. It whips faster and stays thick when folded into the toffee mix.
• This tiramisu variation really benefits from the strongest brewed espresso. Make it with instant espresso powder if you don’t have a machine. I use espresso the same way (for nuance) in my old-fashioned chocolate cake to pull out the chocolate flavor, and again in my mini espresso cheesecakes. It shows up in my tiramisu cookies with mascarpone frosting too.
• Add salt. A tiny pinch of Maldon or flaky salt against all that caramel is the move.
• Make it ahead. It holds perfectly for a day or two in the fridge, and actually tastes better after it sits.
• Grab an extra bag of toffee bits so you don’t have to be shy with how much you add between layers and on top.

Storage

Somehow it tastes even better as the days go on.

• Cover tightly and refrigerate for up to 3 days.
• The texture stays creamy and the coffee flavor sets in the longer it sits.
• Don’t freeze it, the cream breaks and turns grainy once thawed.
• Best served cold (with a warm drizzle of caramel), but let it rest 10 minutes out of the fridge before slicing.
• It gives the same candy-bar satisfaction as my Rolo no-bake cheesecake, just in a coffee-and-cream kind of way.

FAQs

• Is this a traditional tiramisu?
  No, it’s my off-the-rails version. The espresso and mascarpone stay, but the cocoa and eggs don’t. Caramel, toffee bits, and Toffee Crunch OREOs change the flavor and texture completely. It’s still layered and coffee-soaked, just on different terms (mine).
• Can I make this tiramisu without espresso?
  Yes. Use strong brewed coffee made double strength. The flavor will still cut through the cream and caramel layers.
• Can I use regular OREOs instead of Toffee Crunch?
  You can, but the sugar-crystal crunch in the Toffee Crunch OREOs makes a difference. Regular OREOs will work, but it won’t taste anything like this.
• Can I make it ahead?
  Definitely. It needs time in the fridge anyway, and the flavor improves after a day. I usually make it the night before serving.
• Does it need alcohol like some tiramisus?
  Not this one. The caramel and espresso are enough. If you want a splash, add a little coffee liqueur to the soak, but you won’t miss it.

More Ways to Tiramisu

Tiramisu has range and I love testing its limits.

• Pumpkin Tiramisu – espresso, spice, and pumpkin cream.
• Lemon Tiramisu – bright and chilled with mascarpone.
• Tiramisu Brownies – fudgy, coffee-soaked, and messy in the best way.
• Pistachio Tiramisu – pistachio cream and layered.
• Baileys Irish Cream Tiramisu – Baileys, mascarpone, cocoa finish.
• Raspberry Tiramisu – Raspberry syrup, mascarpone, layered.
• Gingerbread Tiramisu – Molasses, spice, mascarpone layers.

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Print Recipe

5 from 6 votes

Toffee Tiramisu

Toffee tiramisu made with espresso, mascarpone, caramel, and Toffee Crunch OREOs. A layered, no-bake dessert with creamy texture and toffee flavor.

Prep Time30 minutes mins

Chilling6 hours hrs

Total Time6 hours hrs 30 minutes mins

Course: Dessert

Cuisine: American, Italian-Inspired

Keyword: caramel tiramisu, espresso tiramisu, holiday tiramisu, mascarpone tiramisu, no bake tiramisu, non traditional tiramisu, tiramisu with Oreos, toffee tiramisu

Servings: 12

Calories: 540kcal

Author: Cathy Pollak

Equipment

• hand mixer For beating the toffee cream.
• mixing bowls Large for the cream, small for espresso soak.
• baking dish 9x13 (33x23 cm) To layer the tiramisu.
• rubber spatula For folding the whipped cream.

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 more for drizzling
• 1 tsp (5 ml) vanilla extract
• 2 cups (480 ml) heavy whipping cream cold

Coffee Soak:

• 1 cup (240 ml) strong brewed espresso cooled (can be made with instant espresso powder)

Layers:

• 24 ladyfingers 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

Topping: (optional)

• Whipped Cream at serving
• Extra toffee bits and Oreos
• Extra drizzle of caramel and chocolate
• Maldon salt (makes the caramel pop)

Instructions

• Start by making the toffee cream. In a large bowl, beat the cream cheese, mascarpone, confectioners’ sugar, caramel sauce, and vanilla until smooth.
  8 oz (225 g) full-fat cream cheese, 8 oz (240 g mascarpone cheese, 1 cup (120 g) confectioners' sugar, ½ cup (120 ml) prepared caramel sauce, 1 tsp (5 ml) vanilla extract
• In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the toffee mixture until light and fluffy. You don’t want the whipped cream to deflate, so keep the motion delicate.
  2 cups (480 ml) heavy whipping cream
• Quickly dip each ladyfinger into the cooled espresso for 1 to 2 seconds per side and line the bottom of a 9x13-inch (33x23 cm) dish. A long soak will make them mushy.
  1 cup (240 ml) strong brewed espresso, 24 ladyfingers cookies
• Spread one-third of the toffee cream over the top, then sprinkle with a third of the crushed Toffee Crunch OREO cookies and Heath toffee bits.
  20 Toffee Crunch Oreo Cookies, 12 oz or 1½ cups (339 g) Heath English Toffee Bits
• Continue layering the ladyfingers, cream, cookies, and toffee until all ingredients are used, finishing with a thick layer of cream on top. You’ll have two layers of ladyfingers and three layers of cream and cookie-toffee mix.
• Drizzle chocolate and extra caramel (2 tbsps / 30 ml) over the top, sealing in the crumbs. Add more toffee bits and crushed OREOs on top for a finished look if you like.
  2 tbsp (30 ml) chocolate fudge
• Cover and refrigerate for at least 6 hours, or overnight, until the layers soften and the flavors blend together.
• To serve, top with whipped cream and a warm drizzle of caramel or a pinch of Maldon salt.
  Whipped Cream, Extra toffee bits and Oreos, Extra drizzle of caramel and chocolate, Maldon salt

Notes

Before You Start

• Use very cold heavy cream so it whips up fast and stays thick.
• Brew the espresso ahead so it has time to cool completely.
• Have the mascarpone and cream cheese softened to room temp for a smooth mix.
• Set out your 9x13-inch (33x23 cm) dish before you start layering - things move quickly once the ladyfingers are dipped.
• Crush the Toffee Crunch OREOs and measure out the toffee bits in advance to keep layering easy. Have extra to finish off the dessert as you like.
• Whip the cream right before folding it in so it holds its shape.

 

Serving Notes

• Chill for at least 6 hours before slicing so the layers set properly.
• Slice straight from the fridge for neat pieces, or scoop it rustic-style.
• Add whipped cream, caramel drizzle, or a pinch of Maldon salt before serving.
• Serve cold, not frozen. The cream stays smooth and the texture holds.
• Keep covered and refrigerated for up to 3 days.
• The better quality ingredients, especially when it comes to the caramel and chocolate sauce, the better it will taste.

If you’re making this toffee tiramisu, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will also vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Nutrition Facts

Toffee Tiramisu

Amount Per Serving (170 g)

Calories 540 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 22g138%

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Cholesterol 120mg40%

Sodium 230mg10%

Potassium 180mg5%

Carbohydrates 48g16%

Fiber 1g4%

Sugar 36g40%

Protein 7g14%

Vitamin A 1100IU22%

Calcium 110mg11%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Toffee Tiramisu? I’d love to hear how it turned out — leave a comment below and let me know.

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