Coffee Toffee Tiramisu (No-Bake) Recipe
This is not your traditional Tiramisu. A stunning no-bake dessert featuring a dreamy, ice cream-like mascarpone cream and a secret layer of homemade coffee toffee. Pure, effortless elegance in a glass.
Servings: 2 servings
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
This dessert is about to be perfect!
Here are some tips for you:
- 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
Calories: 1173kcal | Carbohydrates: 65g | Protein: 18g | Fat: 93g | Saturated Fat: 55g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 584mg | Sodium: 129mg | Potassium: 87mg | Fiber: 0.3g | Sugar: 52g | Vitamin A: 3216IU | Vitamin C: 0.1mg | Calcium: 279mg | Iron: 2mg