Coffee Toffee Tiramisu (No-Bake) Recipe

Instructions

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