Toffee Tiramisu Adult Version Recipes

TOFFEE TIRAMISU

Steps:

• Arrange cake slices in rectangular baking dish, 11x7x1 1/2 inches, cutting cake slices if necessary to cover bottom of dish. Drizzle coffee over cake.
• Beat sugar, chocolate syrup and cream cheese in large bowl with electric mixer on medium speed until smooth. Add whipping cream. Beat on medium speed until light and fluffy. Spread over cake. Sprinkle with candy.
• Cover and refrigerate at least 1 hour, but no longer than 24 hours.

TIRAMISU TOFFEE DESSERT

Steps:

• Arrange cake slices on bottom of a rectangular 11x7 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.

QUICK & EASY TIRAMISU

Steps:

• Mix the coffee granules with 2 tbsp boiling water in a large jug and stir to combine. Add the coffee liqueur and 75ml cold water. Pour into a shallow dish and set aside.
• Make the cream layer by beating the mascarpone, condensed milk and vanilla extract with an electric whisk until thick and smooth.
• Break the sponge fingers into two or three pieces and soak in the coffee mixture for a few secs. Put a few bits of the sponge in the bottom of two wine or sundae glasses and top with the cream. Sift over the cocoa and chill for at least 1 hr before serving.

TIRAMISU TOFFEE TORTE

Steps:

• Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, combine the cake mix, coffee and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in chopped candy bars. , Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool. , For frosting, in a large bowl, beat cream cheese and sugar until smooth. Beat in chocolate syrup and vanilla. Add the whipping cream. Beat on high speed until light and fluffy, about 5 minutes., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons coffee. Spread with 3/4 cup frosting. Repeat layers twice. Top with the remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight. Garnish with chopped candy bar.

TOFFEE TIRAMISU FOR A CROWD

Steps:

• Bake cake mix as directed on package, using water and eggs, in 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches. Cool 10 minutes. Remove from pans. Cool completely on wire rack, about 1 hour.
• Cut each pound cake into 9 slices. Arrange slices in 2 rectangular baking dishes, 11x7x1 1/2 inches, cutting slices if necessary to cover bottom of dishes. Drizzle coffee over cake.
• Beat sugar, chocolate syrup and cream cheese in large bowl with electric mixer on medium speed until smooth. Add whipping cream. Beat on medium speed until light and fluffy. Spread over cake. Sprinkle with candy.
• Cover and refrigerate at least 1 hour but no longer than 24 hours.