Toffee Tiramisu

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

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

Prep Time 30

Chilling 6

Total Time 6 30

Servings

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.

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Nutrition