EASY AND DELICIOUS TIRAMISU TOFFEE DESSERT

I’ve made this dessert a few times and each time it only gets better. I use ladyfingers Vs. pound cake and The best is when you use Italian espresso in lieu of any kind of coffee. It lessens the sweetness making it more mocha like. We never have leftovers since everyone pulls out their Tupperware being all too happy to take leftovers. When I’ve been able to keep one serving leftover, I love eating it the next morning with a nice hot cup of coffee.

sugar OOPS! I forgot the sugar and the stuff still tastes good so far. Always love taking the recipes to a personal level SO I did not have chocolate syrup but did have cocoa. Used a 9 x 13 pan and two small # cakes, making two layers. Used a large large container of cool whip and 2 pkg of cream cheese and 1/4 cup of cocoa and a small jar of Nutella and about 2 T of Kaluah. Not sweet but very smooth and tangy. Put a layer of whippy between each layer of cake and will add the toppings tomorrow which will be a sprinkle of cocoa and the toffee chips and a drizzle of butterscotch topping CAUSE that is what I have on hand….hope to take a picture if I remember!

I’m not sure if it’s fair to rate this recipe, but i want to give it kudos since it gave me the idea. i had leftover cookies and cream pudding and tons of home-made whip cream. i took a bowl, covered it with plastic wrap, placed thick slices of pound cake, brushed it with cappuccino drink (with milk and sugar), dumped the pudding, repeated cake and cappuccino, then filled it with whip cream.

covered, and chilled overnight. flipped the assemble on a plate, remove plastic, and frosted dome cake with whip cream. ~nice. everyone was raving about the layers. and it wasn’t at all “too sweet,” just perfect. THANK YOU for sharing your ideas.

Wow – super easy and so good! Looks and tastes like you put a lot more work into it! I’ve made this twice now in the past couple of months, and will keep this as a quick standy-by for entertaining.

fantastic!! my coffee was very very strong so i only used about 1/4 of a cup. I layered it in a trifle bowl and topped with 8oz frozen whipped topping. It was a huge hit!

It was good. I used decaf vanilla flavored coffee and I also followed the other reviews suggestion to beat the heavy cream seperately and then fold it into the cheese/chocolate mixture.

This was super good. I made them into single servings! We enjoyed them after a nice Italian dinner!!!!

INGREDIENTS:

1 (10.75 ounce) package frozen prepared pound cake, thawed and cut into 9 slices
3/4 cup strong brewed coffee
1 (8 ounce) package cream cheese
1 cup white sugar
1/2 cup chocolate syrup
2 cups heavy whipping cream
2 (1.4 ounce) bars chocolate covered English toffee, chopped

DIRECTIONS:

Arrange cake slices on bottom of a rectangular 11×7 inch baking dish, cutting cake slices if necessary to fit the bottom of the dish. Drizzle coffee over cake.
Beat cream cheese, sugar, and chocolate syrup, in a large bowl with an electric mixer on medium speed until smooth. Add heavy cream; beat on medium speed until light and fluffy. Spread over cake. Sprinkle with chocolate-covered toffee candy.
Cover and refrigerate for at least 1 hour, but no longer than 24 hours, to set dessert and blend flavors

source :1strecipes.com