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Coffee Toffee Tiramisu (No-Bake) Recipe

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3.9 from 10 reviews

This no-bake Coffee Toffee Tiramisu combines the rich creaminess of mascarpone with the deep flavors of espresso and toffee caramel. Featuring delicate ladyfingers soaked in espresso and layered with a luscious mascarpone cream and homemade coffee toffee sauce, this indulgent dessert is perfect for coffee lovers seeking a decadent yet easy-to-make tiramisu. It requires chilling for several hours to set, delivering a smooth and flavorful treat without the need for baking.

Ingredients

Mascarpone Cream

  • 3 large egg yolks, at room temperature
  • 55 g granulated sugar, divided
  • 380 g mascarpone cheese, cold
  • 50 ml heavy cream
  • 40 ml Kahlua (optional)

Coffee Toffee

  • 50 g granulated sugar
  • 15 g unsalted butter
  • 30 ml freshly brewed espresso (strong)
  • 50 ml heavy cream (warmed)
  • 40 ml Kahlua (optional, included in coffee toffee)

Assembly

  • 30 g ladyfingers
  • 120 ml freshly brewed espresso (for soaking ladyfingers)
  • 5 g unsweetened cocoa powder (for dusting)

Instructions

  1. Prepare Mascarpone Cream: Beat the egg yolks with 3/4 of the granulated sugar until the mixture is light and creamy. Add half of the mascarpone cheese and continue beating until smooth; repeat with the remaining mascarpone to achieve a creamy texture.
  2. Whip Egg Whites: In a separate clean bowl, whisk the egg whites with the remaining sugar until stiff peaks form. Set aside.
  3. Combine Cream Mixtures: Gently fold the whipped egg whites into the mascarpone and yolk mixture until just combined. Add Kahlua if using, and lightly mix again to incorporate.
  4. Make Coffee Toffee Caramel: In a saucepan over medium-low heat, gently melt 50 g granulated sugar to form caramel, swirling the pan occasionally but avoiding stirring early on. Meanwhile, warm the heavy cream in a separate small pan.
  5. Finish Coffee Toffee: Once the caramel reaches a rich amber color, remove from heat briefly and carefully pour in the warmed heavy cream, whisking continuously. Add butter, espresso, and Kahlua. Return to very low heat and whisk until smooth and thickened. Transfer to a bowl and let cool to room temperature to thicken further.
  6. Soak Ladyfingers: Cut ladyfingers into thirds. Quickly dip each piece into the freshly brewed espresso, making sure they are moist but not soggy.
  7. Assemble Tiramisu: In clear serving glasses, layer coffee toffee at the bottom, then add a layer of espresso-soaked ladyfingers. Generously spoon mascarpone cream over the ladyfingers. Repeat layers as desired.
  8. Finish and Chill: Dust the top layer with unsweetened cocoa powder for a classic finish. Refrigerate the assembled tiramisu for at least 4-6 hours to set before serving.

Notes

  • Use fresh, room temperature egg yolks for optimal creaminess.
  • Kahlua is optional but adds a lovely depth of flavor to both cream and toffee.
  • Control soaking time of ladyfingers to prevent sogginess.
  • Make sure the coffee toffee cools completely to thicken properly before assembly.
  • Chilling for at least 4 hours improves texture and flavor melding.
  • For a non-alcoholic version, omit Kahlua and increase espresso slightly.

Find it online: https://marthatasty.com/coffee-toffee-tiramisu-no-bake-recipe/