Toffee Tiramisu Recipes

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.

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.

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:

• Lightly butter a 9x13-inch pan (bottom only) (use butter or margarine, NOT oil).
• Mix coffee, liqueur, and vanilla.
• Slice cake into 9 slices, and lay the slices down in the pan in one layer. (You may have to cut slices to fit pan).
• Drizzle the coffee mixture evenly over the cake and set aside.
• Beat sugar, cream cheese and chocolate syrup on medium until it is very smooth. Add whipping cream and continue beating until mixture is light and fluffy.
• Spread cream cheese mixture over cake, and sprinkle candy over the top.
• Refrigerate, covered, for at least one hour. Best if eaten in one day.

Steps:

• Stir together coffee and 3/4 cup warm water until coffee is dissolved. Cool.
• Cut cake into 14 slices. Cut each slice in half diagonally. Place triangles in bottom and up sides of a 9-inch deep-dish pieplate. Drizzle coffee mixture over cake.
• Beat mascarpone cheese, sugar, and chocolate syrup at medium speed with an electric mixer until smooth. Add 2 1/2 cups whipped topping, and beat until light and fluffy.
• Spread cheese mixture evenly over cake. Dollop remaining whipped topping around edges of pie. Sprinkle with candy. Chill 8 hours.