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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 wisk the egg yolks to create a vibrant and creamy mascarpone cream. 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 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 whisked with sugar to create a rich creamy base, guaranteeing a perfect texture.
Note: See the Recipe Note to see full list of ingredients and measurements.
Let’s Create Something Beautiful
This process is a little dance, but every step is simple. Just follow along, and you’ll be rewarded with the most spectacular dessert.
- Whisk the egg yolks and sugar until the mixture is combined.
- Gently fold in the mascarpone cheese in two batches until it’s just smooth and combined. Be gentle here!
- Start the Coffee 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, espresso and Kahlua until caramel 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.
- 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.
This Tiramisu may be the star of the show, but even stars love good company. Imagine it next to a frothy Dalgona Coffee (Whipped Coffee) —that dreamy cloud of foam mirrors every spoonful of creamy mascarpone. Or keep it cozy with my classic Hot Chocolate, pure chocolate bliss that melts right into the bold espresso. If you’re feeling a little extra (and who isn’t?), the nutty hug of my Nutella Hot Chocolate is an indulgent match made in heaven. And when the craving is for something truly seductive, the silky, caramelized magic of my Basque Cheesecake will sweep you off your feet.
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.
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Coffee Toffee Tiramisu (No-Bake) Recipe
Ingredients
Mascarpone Cream
- 3 large egg yolks, at room temperature
- 55 g granulated sugar
- 380 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!
- 40 ml Kahlua, optional
Assembly
- 30 g ladyfingers
- 120 ml freshly brewed espresso, for soaking
- 5 g unsweetened cocoa powder, for dusting
Instructions
Mascarpone Cream
- Beat egg yolks and 3/4 of the sugar together until light and creamy.
- Add half of the mascarpone, beat until smooth, then add remaining half and repeat until the mixture is creamy.
- In a separate bowl, whisk egg whites with remaining sugar until stiff peaks form. Set aside.
- Gently fold the egg white mixture into the yolk/mascarpone mixture until combined. Add in the Kahlua and lightly mix again.
Coffee Toffee
- 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, espresso, and Kahlua. 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! 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