Description
This no-bake Coffee Toffee Tiramisu combines the rich flavors of espresso-soaked ladyfingers with a creamy mascarpone mixture and a luscious homemade coffee toffee sauce. Perfectly layered and chilled for hours, this dessert offers a delightful balance of creamy, sweet, and coffee-infused notes, finished with a dusting of cocoa powder for an irresistible classic touch.
Ingredients
Mascarpone Cream
- 3 large egg yolks, at room temperature
- 55 g granulated sugar
- 380 g mascarpone cheese, kept cold
- 50 g granulated sugar
- 50 ml heavy cream
- 40 ml Kahlua (optional)
Coffee Toffee
- 15 g unsalted butter
- 30 ml freshly brewed espresso (stronger is better)
- 50 g granulated sugar
- 50 ml heavy cream (warmed separately)
- 40 ml Kahlua (optional)
Assembly
- 30 g ladyfingers
- 120 ml freshly brewed espresso, for soaking
- 5 g unsweetened cocoa powder, for dusting
Instructions
- Prepare the Mascarpone Cream: Beat the egg yolks with 3/4 of the sugar until light and creamy. Add half of the mascarpone cheese and beat until smooth, then add the remaining mascarpone and continue beating until the mixture is creamy. In a separate bowl, whisk the egg whites with the remaining sugar until stiff peaks form. Gently fold the egg whites into the yolk and mascarpone mixture until combined. Add the Kahlua if using and mix lightly again.
- Make the Coffee Toffee: In a saucepan over medium-low heat, gently melt the sugar without stirring much, swirling the pan occasionally until it turns a rich amber caramel color. While caramel is forming, warm the heavy cream gently in another small pan. Remove the caramel from heat and slowly pour in the warm cream, whisking constantly. Add the butter, espresso, and Kahlua, then return to very low heat if needed and whisk until the mixture is smooth and thickened. Transfer to a small bowl and cool to room temperature to thicken further.
- Prepare Ladyfingers: Cut ladyfingers into thirds and quickly dip each piece into the freshly brewed espresso, making sure they are moist but not soggy.
- Assemble the Tiramisu: In clear serving glasses, start with a layer of coffee toffee sauce at the bottom. Place the espresso-soaked ladyfinger pieces on top. Then spoon a generous layer of mascarpone cream over the ladyfingers. Repeat layers as desired. Finally, dust the top with unsweetened cocoa powder.
- Chill and Serve: Refrigerate the assembled tiramisu for at least 4 to 6 hours, allowing the flavors to meld and the dessert to set properly before serving.
Notes
- Ensure egg yolks are at room temperature for better emulsification.
- Be careful when melting sugar to make caramel; avoid stirring too much initially to prevent crystallization.
- Warm heavy cream before adding to caramel to prevent it from seizing.
- If avoiding alcohol, omit Kahlua and increase espresso slightly for moisture.
- Dip ladyfingers quickly to avoid sogginess for the perfect texture.
- Refrigerate sufficiently to allow tiramisu to set and develop flavor.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
