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READY IN ABOUT 1½ hrs

Tiramisu Toffee Dessert

Read Reviews (149)

"This is a nice version of the popular Italian pick-me-up dessert. The toffee candy in this recipe adds a delightful crunchiness to the smooth creamy whipped cream quality of an already perfect dessert." — Jackie Smith

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Ingredients Edit and Save

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Original recipe makes 12 servings Change Servings

1 (10.75 ounce) package frozen prepared pound cake, thawed and cut into 9 slices
3/4 cup strong brewed coffee
1 cup white sugar
1/2 cup chocolate syrup

1 (8 ounce) package cream cheese
2 cups heavy whipping cream
2 (1.4 ounce) bars chocolate covered English toffee, chopped

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Directions

Arrange cake slices on bottom of a rectangular 11x7 inch baking dish, cutting cake slices if necessary to fit the bottom of the dish. Drizzle coffee over cake.
Beat sugar, chocolate syrup, and cream cheese in a large bowl with an electric mixer on medium speed until smooth. Add whipping cream; beat on medium speed until light and fluffy. Spread over cake. Sprinkle with chocolate-covered toffee candy.
Spread frosting over cake. Sprinkle with toffee candy. Cover and refrigerate for at least 1 hour, but no longer than 24 hours to set dessert and blend flavors.

Kitchen-Friendly View

PREP 20 mins
READY IN 1 hr 20 mins

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Reviews More Reviews

Most Helpful Positive Review

Jun 21, 2010

very good!! made it for a party and everyone loved it! i did follow advice given and whipped the heavy cream on it's own, then gently folded it into the cream cheese/sugar/chocolate mixture. worked perfectly...and much better than i think would work doing it all together. i also made it in a trifle bowl, layering everything twice...cake, cream, toffee, cake, cream, toffee. loaded the top with toffee and drizzled with some more chocolate. yum. oh--and i also used fresh pound cake from our grocery store bakery, which i think is a better option if it's available to you, as it was perfectly moist. I did find, however, that 2 (10.75oz) packages of pound cake is more accurate for the layering.

—RecipeAddict

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Most Helpful Critical Review

Jan 03, 2011

This was good, although a bit too sweet, but I wouldn't have called it tiramisu. Made it as directed and the kids loved it. I thought it was too sweet and definitely not like the real thing, but a fun dessert. Will probably make it again some time for the kids.

—nhahno

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183 Ratings

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Jan 07, 2004

This recipe was terrific! I substituted Bailey's Irish Cream for the chocolate syrup and it came out perfect! Make sure to whip the cream until soft peaks form so that it is not too runny! (it may seem to take forever, but it's worth it!!!). I also bought the already chopped Heath bits which saved on the prep time. I would highly recommend this to anyone who needs a quick, easy, and flavorful dessert! Thanks Jackie!!!!

—elizabethellis

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Aug 18, 2007

This was wonderful. I also make it in a trifel bowl layering it. I also shaved bittersweet chocolate on the top of mine. Also if anyone of you are confused on how much coffee to use per water. I used 6 Tablespoons of coffee and brewed it with one cup of water. I was rather nervous thinking it may to strong. But it was perfect. I also make mine the night before and I think that was also the key. I will be making this again and again. And I may not always used the chocolate toffee bits maybe cocoa and a bittersweet chocolate bar shaved. It was great. Thanks

—Deb D.

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Apr 02, 2009

I like this dessert a lot, but do make a couple of very minor changes. (1) I use the larger (16 oz) frozen pound cake and cut into 12 slices, which fits perfectly in a 9" x 13" dish. (2) I use only 1 cup of heavy cream, which makes a heavier textured filling (using the 2 cups is why so many reviewers had to whip it up separately & then add to the cream cheese mixture). The two cup amount of cream just drowns the cake in "filling"; the one-cup amount gives it a nice custard-like layer. (3) I get a couple of Heath bars and chop them up for the topping. I found that when we use the toffee chips (like "Skor"), they do not stay crunchy for very long. It may not be a true traditional tiramisu, but it is VERY tasty, very easy, and very different from the usual desserts!

—AMOMMEE

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Sep 19, 2004

This was a very good alternative to the original tiramisu. I did mix the cream cheese, chocolate and sugar together and beat the whipping cream separately until stiff. I then gently folded the cream into the chocolate mixture. This created a creamy yet firm consistency. I think next time I will slice the pound cake thiner and make two layers of cake and icing. I will definitely make this recipe again.

—ROBIN1205

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Aug 11, 2005

This is a very yummy dessert that everyone I served it to loved. I too was a little confused by the "frosting" layer, so what I did was add half the whipped cream to the chocolate mixture and then used the rest of the whipped cream as the final layer. Turned out great. Thanks.

—DELTAQUEEN50

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Nov 22, 2005

This is one of the easiest/tastiest tiramisus. I made this last Thanksgiving and the WHOLE family couldn't get enough of it. I followed the directions exactly. Nobody touched the pumpkin pie. Everyone asked me to bring again this year. Delicious. Total sucess!!

—Olivia Jones

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Nutrition

Calories
434 kcal
22%

Carbohydrates
42.7 g
14%

Cholesterol
134 mg
45%

Fat
28.4 g
44%

Fiber
0.5 g
2%

Protein
4.1 g
8%

Sodium
200 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tiramisu Toffee Dessert

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 434
Calories from Fat: 256

% Daily Value *
Total Fat 28.4g 44 %
Saturated Fat 17.4g 87 %
Cholesterol 134mg 45 %
Sodium 200mg 8 %
Potassium 127mg 4 %
Total Carbohydrates 42.7g 14 %
Dietary Fiber 0.5g 2 %
Protein 4.1g 8 %
Sugars 33.9g
Vitamin A 21 %
Vitamin C < 1 %
Calcium 8 %
Iron 9 %
** Thiamin 5 %
Niacin 9 %
Vitamin B6 2 %
Magnesium 6 %
Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.