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Forget everything you thought you knew about Tiramisu. This isn’t the classic. We’re skipping the oven and adding a secret weapon: a rich, buttery, homemade coffee toffee hidden between layers of unbelievably smooth mascarpone cream.
Welcome, my new Coffee Toffee Tiramisu. It’s pure, effortless elegance in a glass—and it’s guaranteed to be unforgettable.
Why This Is The Ultimate Tiramisu
The magic behind this Tiramisu is all in the details. We gently cook the egg yolks to create a vibrant and stable mascarpone cream with a perfect, ice cream-like texture—no raw eggs, no risk of curdling. But the real game-changer is the homemade coffee toffee. This buttery, luscious caramel adds a secret layer of decadent flavour that elevates the dessert from classic to absolutely unforgettable. It’s pure, effortless elegance. Best part? No oven is needed.
Love the idea of a layered, no-bake dessert but craving something fruity and bright? For a beautiful summer twist, you will absolutely adore my Strawberries & Cream Tiramisu Parfait
The Anatomy of Perfection
We’re not using a long, complicated list; we’re using the right ingredients, each one chosen to play its part perfectly. This is all about quality over quantity.
- Mascarpone Cheese: The heart of our dessert. This isn’t just cream cheese; it’s a buttery and luscious Italian cream that whips into a cloud of velvety perfection. Quality is everything here!
- Espresso: A strong, freshly brewed espresso is non-negotiable. It infuses both the ladyfingers and our coffee toffee with that deep, robust flavour.
- Ladyfingers (Savoiardi): The perfect little sponges for our espresso. These crisp Italian biscuits soak up the coffee in a flash without turning mushy, providing the ideal delicate bite between layers of cream.
- Egg Yolks: The secret to our impossibly smooth cream. We gently cook them with sugar to create a rich and stable custard base, guaranteeing that perfect, ice cream-like texture with no raw eggs.
Note: See the Recipe Note to see full list of ingredients and measurements.
Let’s Create Something Beautiful
This process is a little dance of textures and temperatures, but every step is simple. Just follow along, and you’ll be rewarded with the most spectacular dessert.
- In a heatproof bowl set over simmering water, whisk the egg yolks and sugar until the mixture reaches 149°F (65°C) and thickens slightly.
- Remove from the heat. Gently fold in the cold mascarpone cheese in two batches until it’s just smooth and combined. Be gentle here!
- Set the bowl over an ice bath and whisk until you achieve a luscious, ice cream-like texture. If it’s stubborn, chill it in the freezer for 8 minutes, then whisk again.
- Start the Coffe Toffee. In a saucepan, gently melt the sugar over medium-low heat until it forms a beautiful amber caramel. Swirl the pan occasionally, but avoid stirring
- While the sugar melts, gently warm the heavy cream in a separate small saucepan. This is a crucial step for a smooth sauce!
- Once the caramel is ready, remove it from the heat and carefully pour in the warm cream. Whisk in the butter and espresso until everything is silky and thick.
- Transfer your coffee toffee to a small bowl and let it cool completely to room temperature. It will continue to thicken as it sits.
- For the Assembly. Cut the ladyfingers into thirds. Give each piece a very quick dip in the espresso—our goal is moist, not soggy.
- Build. In a clear serving glass, begin to build your layers. Start with a spoonful of the coffee toffee at the very bottom.
- Arrange a layer of the espresso-soaked ladyfingers over the toffee, then top with a generous scoop of the dreamy mascarpone cream.
- Repeat the layers if you wish, then finish with a final, generous dusting of unsweetened cocoa powder
- Now for the hardest part: patience! Chill in the refrigerator for at least 4-6 hours to let all those beautiful flavours meld together into perfection.
An Unforgettable Finale
This Tiramisu dessert truly shines on its own, but it loves to share the spotlight with the right companion. For a truly modern and stunning pairing, serve it alongside a beautiful Dalgona Coffee (Whipped Coffee); its cloud of velvety foam wonderfully echoes the creamy mascarpone. If you’re craving timeless comfort, you can’t go wrong with my classic Hot Chocolate, a pure chocolate bliss that perfectly balances the bold espresso. And for a truly decadent twist, the rich hazelnut notes of my famous Nutella Hot Chocolate are a match made in heaven.
FAQs
Patience is key! This time is crucial for the ladyfingers to soften to a perfect cake-like texture and for all the beautiful flavours to meld together. It’s what transforms good layers into a truly great dessert.
It’s the heart of what makes this version so special! It adds a chewy, buttery layer of flavour that cuts through the creaminess. It’s the unforgettable twist that elevates this dessert from classic to extraordinary.
This usually happens if the mascarpone is warm or overworked. Always use it cold from the fridge and fold it in gently. If it does split, the freezer trick in the recipe is your magic reset button!
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Coffee Toffee Tiramisu (No-Bake) Recipe
Ingredients
Mascarpone Cream
- 66 g egg yolks that's about 3-4 large yolks, depending on their size room temperature
- 52 g granulated sugar
- 300 g mascarpone cheese ensure its kept cold
Coffee Toffee
- 50 g granulated sugar
- 50 ml heavy cream,
- 15 g unsalted butter
- 30 ml freshly brewed espresso the stronger, the better!
Assembly
- 30 g ladyfingers
- 120 ml freshly brewed espresso for soaking
- 1 g unsweetened cocoa powder for dustin
Instructions
Mascarpone Cream
- In a double boiler (or a heatproof bowl set over a pot of simmering water), whisk your egg yolks and sugar together. Keep whisking until the mixture reaches a lovely 149°F (65°C). We're just looking for it to warm and thicken slightly.
- Take your warm egg mixture off the heat. Now, add your mascarpone cheese in two batches folding gently until it's beautifully combined and smooth.
- Set your bowl over an ice bath (this is our "reverse bain-marie"). Whisk, you're aiming for a luscious, ice cream-like texture, don’t overmix. If it's being a little stubborn and not whipping up, don't fret! Pop it into the freezer for just 8 minutes, then whip again. It’ll come together beautifully!
CoffeeToffee
- In a saucepan, gently melt your sugar over medium-low heat to create a rich caramel. Swirl the pan occasionally; avoid stirring too much initially.
- While your caramel is forming, gently warm the heavy cream in a separate small saucepan.
- Once your caramel has reached your desired color (a beautiful amber is perfect), take it off the heat for a moment. Carefully and slowly pour in the warm heavy cream, then whisk in the butter and espresso. Return to very low heat if needed, and whisk until everything is smooth and the toffee reaches a lovely, thick consistency.
- Transfer your coffee toffee to a small bowl and let it cool to room temperature. It will thicken as it cools.
Assembly
- Cut the ladyfingers into thirds. Now, quickly dip each piece into the espresso. We want them moist, but not soggy.
- In a clear serving glass, start with a lovely layer of your rich coffee toffee at the bottom, next, gently place your espresso-soaked ladyfingers over the toffee. Generously scoop on that mascarpone cream. You can do another layer of ladyfingers and ice cream, or arrange them as you desire.
- For that classic touch, lightly dust the top with unsweetened cocoa powder.
- Place it in the refrigerator for at least 4-6 hours before serving.
Notes
- Be Gentle with the Mascarpone: This is so important! When you fold in the cold mascarpone, use a light touch and mix just until it’s smooth and combined. Over-mixing is the number one enemy of that perfect, luscious cream and can cause it to split. We’re aiming for thick, rich, and creamy!
- Coffee is Key: The flavor of your Tiramisu truly comes down to the quality of your coffee. A strong, freshly brewed espresso will give you that authentic, robust kick that cuts through the sweetness of the cream and toffee beautifully. It makes all the difference!
- Don’t Skip the Chill Time: I know it’s tempting to dive right in, but this step is absolutely crucial! Chilling for at least 4 hours (overnight is even better!) is where the magic happens. It allows the ladyfingers to soften into a cake-like texture and gives all those incredible flavors time to meld together into the perfect bite.
- The Finishing Touch: For that classic, elegant look, a generous dusting of unsweetened cocoa powder right before serving is a must. It not only looks beautiful but adds that final touch of bitterness to balance the dessert. If you’re feeling a little extra, a few chocolate shavings on top are never a bad idea
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks amazing! Can I add in cream to the mascarpone?
Hi Barb! Let’s give this a go and see. I’ll let you know the results! Enjoy cooking Xx