Coffee Toffee Tiramisu (No-Bake) Recipe

This is not your traditional Tiramisu. A stunning no-bake dessert featuring a dreamy mascarpone cream and a secret layer of homemade coffee toffee. Pure, effortless elegance in a glass.

📝 Ingredients

• 3 large egg yolks, (at room temperature)
• 55 g granulated sugar
• 380 g mascarpone cheese (ensure its kept cold)
• 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)
• 30 g ladyfingers
• 120 ml freshly brewed espresso, (for soaking)
• 5 g unsweetened cocoa powder, (for dusting)

👨‍🍳 Instructions

1. 1--- Mascarpone Cream ---
2. 2Beat egg yolks and 3/4 of the sugar together until light and creamy.
3. 3Add half of the mascarpone, beat until smooth, then add remaining half and repeat until the mixture is creamy.
4. 4In a separate bowl, whisk egg whites with remaining sugar until stiff peaks form. Set aside.
5. 5Gently fold the egg white mixture into the yolk/mascarpone mixture until combined. Add in the Kahlua and lightly mix again.
6. 6--- Coffee Toffee ---
7. 7In a saucepan, gently melt your sugar over medium-low heat to create a rich caramel. Swirl the pan occasionally; avoid stirring too much initially.
8. 8While your caramel is forming, gently warm the heavy cream in a separate small saucepan.
9. 9Once 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.
10. 10Transfer your coffee toffee to a small bowl and let it cool to room temperature. It will thicken as it cools.
11. 11--- Assembly ---
12. 12Cut the ladyfingers into thirds. Now, quickly dip each piece into the espresso. We want them moist, but not soggy.
13. 13In 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.
14. 14For that classic touch, lightly dust the top with unsweetened cocoa powder.
15. 15Place it in the refrigerator for at least 4-6 hours before serving.