Toffee Tiramisu For A Crowd Recipes

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.

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.

Steps:

• You first want to make the coffee mixture.
• This can be achieved by brewing about 3-4 tbsp of coffee with about 4 cups of water.
• Add sugar to the brewed coffee, mix well and chill.
• Slice up the angel food cake and set aside.
• Soften the cream cheese in the microwave for approximately 1 minute.
• Then prepare the pudding as directed(7-8 cups of milk as listed above).
• You will need an extra large bowl or mix it in a stainless steel pot.
• Once the pudding is prepared, add the cream cheese and mix well.
• Fold in cool whip.
• Pour coffee in a large bowl.
• Dip each sliced piece of cake in coffee as you make 1 layer in dish.
• Spoon creamy mixture over top of cake.
• Then repeat steps to make another layer.
• Sprinkle with cocoa powder and let chill for at least 4 hours.
• You can also garnish top with chocolate shavings.
• Enjoy.

Steps:

• Combine coffee granules, 2 Tbsp. sugar and 1/2 tsp. vanilla in small bowl. Add warm milk; stir until coffee is completely dissolved and mixture is well blended. Arrange half the ladyfingers, cut sides up, on bottom of 13x9-inch dish, cutting if necessary to fit; brush with half the coffee mixture.
• Mix cream cheese, 2 Tbsp. cold milk, remaining sugar and remaining vanilla in medium bowl until blended. Stir in 1-1/4 cups COOL WHIP; spread over ladyfingers in dish.
• Beat pudding mixes and remaining cold milk with whisk 2 min.; pour over cream cheese layer. Arrange remaining ladyfingers, cut sides up, on top of pudding; brush with remaining coffee mixture. Cover with remaining COOL WHIP.
• Refrigerate 4 hours. Drizzle with caramel topping just before serving.

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.