I am kind of thrilled to be working with my favorite local Got to be NC candy brand today, Griff’s Toffee. to bring you this no cook easy eggless tiramisu recipe. This no bake, no cook recipe is super easy, to make.
Toffee bits folded into a rich no-egg mascarpone cream and layered with espresso-dipped lady fingers–you’re going to love it!
I wrote this as a sponsored post for Griff’s Toffee. All my (enthusiastic) opinions are my own.
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All About Griff’s Toffee
Griff’s Toffee is a local brand based in Chapel Hill, North Carolina, and it is run by the Graves family.
Karen Graves, the mom, turned her (delicious) toffee-making hobby into a business, and her perfected toffee hit stores in 2006 under the brand name Chapel Hill Toffee.
Karen’s son Mark joined the team in 2008, and Chapel Hill Toffee really took off.
I could say it was because of savvy marketing, and that probably had a part to play. But the real reason Karen’s secret recipe is so popular is that it truly is perfect. It is the best toffee I have ever had, and I used to make toffee for the restaurant I worked at.
Sincerely, I would not change a single thing, except for wanting it in bigger boxes.
What Is Tiramisu?
I think most folks know what tiramisu is: layers of espresso-dipped ladyfingers and rich mascarpone cream dusted with cocoa powder.
In other words, it’s sponge cake moistened with coffee and layered with (traditionally) a thick, uncooked egg custard.
For this eggless tiramisu, we’ll use store-bought ladyfingers and make a thick, rich cream.
And then, we’ll crush up some Griff’s Toffee (or your favorite toffee or toffee bits) and fold them into the cream before layering.
What Does Tiramisu Mean in English?
Tiramisu translates to “pick me up” in English.
It most likely refers to the lift you get from the espresso soaked ladyfingers, but it could just mean that eating this creamy layered no-bake dessert gives you a little bit of a sugar high.
Regardless of the true meaning of tiramisu, it’s not hard to make, and with this no egg version, you don’t have to worry about cooking your mixture or about possible salmonella if you leave it uncooked.
This tiramisu serves a crowd so everyone gets a little pick me up. And I add a little alcohol to the mix too for added flavor.
Is There Alcohol In Tiramisu?
Classic tiramisu recipes don’t necessarily contain alcohol, but I used some in both the mascarpone cream and in the espresso syrup for the ladyfingers.
If you do not want to use alcohol, I suggest substitutions that will give you just as much flavor without the liquor.
Did You Say Coffee Toffee?
Yes. Yes I did. And it is one of the most perfect treats I have ever eaten.
Mark and the folks at Griff’s generously sent me a box filled with both the original pecan toffee and the new coffee toffee, and it is spectacular.
The toffee part is fairly thin and the most gorgeous burnished butterscotch color is studded with ground pecans. The coffee flavor is in the thick chocolate coating. I don’t know how they do it, but the coffee, chocolate, and buttery toffee flavors work together perfectly.
The three flavors are ideally balanced with no one flavor dominating.
When I am feeling generous, I let very dear friends try a piece, and their reaction is always the same.
They take a bite, their eyes get big and then they close.
They chew for a moment and then say some variation of “Oh, my Lord.”
Seriously, Griff’s Toffee is That Good.
You Put Toffee Bits In Your Tiramisu?
Yes. Yes I did.
When I first spoke with Mark Graves of Griff’s Toffee, and he said they would send me a box of toffee so I could create something tasty, so many possibilities swirled before me.
I mean, coffee toffee really lends itself to all sorts of recipe ideas. Cheesecake. Cake fillings and frostings. Pies. Cookies. On and on.
A few days later, I was having coffee with my friend Carol and was telling her about my ideas for using Griff’s Toffee, and she began naming off desserts too.
When she suggested tiramisu, I knew my search was over.
I researched traditional tiramisu recipes like this one from my friend Dennis.
Classic and gorgeous for purists, but since I was already adding toffee to it, I didn’t feel the need to be constrained by tradition.
Can You Make Tiramisu without Eggs?
Yes. Yes you can.
The issue with making traditional tiramisu with eggs is that if you make the very classic preparation, the eggs aren’t cooked. This can raise some concerns for folks with compromised immune systems. Or for folks who are kind of weirded out by raw eggs.
Other tiramisu recipes, like Dennis’s wonderful classic recipe, call for the eggs to be cooked over a double boiler into a sabayon, or cooked foam. This yields the most gorgeous, silky traditional tiramisu without raw eggs.
Honestly, though, tiramisu will set up and be “sliceable” even without the eggs.
As you’ll see, my no egg tiramisu recipe comes together really easily with a hand mixer. That’s right, you don’t need a stand mixer to make this easy tiramisu. Hooray!
What’s In Eggless Tiramisu
Here’s your shopping list:
- heavy cream
- dark brown sugar
- mascarpone cheese
- caramel liqueur (or homemade or store bought caramel sauce to keep it non-alcoholic. My coffee butterscotch sauce would be amazing in this recipe)
- finely chopped pieces of Griff’s Coffee Toffee or your favorite toffee
- espresso or strong coffee, cold
- espresso liqueur (optional. Leave out if you want to keep it non-alcoholic)
- cocoa powder
You’re looking at 10 ingredients to make the dreamiest tiramisu ever. And only 9 if you are keeping it non-alcoholic.
What Does This Tiramisu Taste Like?
While I like the smooth texture of traditional tiramisu–soft, espresso-soaked sponge and smooth, creamy mascarpone cream–I also appreciate some textural contrast in my desserts.
The crunchy bits of Griff’s Coffee Toffee really perk up the dessert, provide additional flavor, and act as little surprise treats in a dessert that is already treat enough!
Just a touch of caramel liqueur lends subtle flavor to the cream and complements the chocolate, toffee and coffee flavors beautifully.
And of course, the espresso and espresso liqueur that you soak the ladyfingers in also reinforce the coffee flavor in the toffee.
All in all, it’s a creamy, crunchy, coffee/toffee/chocolate no bake dessert that is not to be missed.
It is so very delicious and maybe the easiest tiramisu recipe you’ll ever make.
- You can use soft, sponge cake ladyfingers (homemade or store bought) or the crisp Italian Savoiardi cookies. Soft ladyfingers are very delicate, so only give them a very quick in-out dip in the espresso syrup. Savoiardi are sturdier and dryer and can absorb the syrup more slowly, so time is not so much of the essence when using them.
- Since Savoiardi are more round in profile than sponge cake lady fingers, you will only get two layers each of cream and cookies, so plan accordingly. With the flatter homemade ladyfingers, you can get 3 layers like I did.
- Make sure your espresso “dip” is cold or at least no warmer than room temperature. Hot syrup will make your ladyfingers disintegrate pretty quickly.
- Let your mascarpone come to room temperature, and everything will blend together beautifully.
- Finely chop your toffee and don’t add too much to your mascarpone cream. Otherwise, it will be hard to cut clean slices because of all the crunchy bits.
I am absolutely sure that if you are a toffee fan, you are going to love Griff’s Toffee. And if you think you don’t like toffee (what?!), Griff’s Toffee may just change your mind.
I really hope you love this easy tiramisu recipe, you guys! If you make it, please share a photo with me, either in the PCO Facebook Group or on instagram by tagging @onlinepastrychef and using hashtag #pcorecipe. Thanks, and enjoy!
For the Griff's Coffee Toffee Cream
- 10-12 pieces Griff's Coffee Toffee, (use more or less toffee depending on how crunchy you want your dessert to be)**
- 1 1/2 cups heavy cream
- 1/2 cup dark brown sugar, packed
- heavy pinch salt
- 1 1/2 cups mascarpone cheese* (See Notes)
- 1/4 cup salted caramel liqueur (I used Bailey's) or caramel or butterscotch dessert sauce
- 1 1/2 cups cold espresso or strong coffee
- 1/4 cup coffee liqueur (I used Grind Espresso Shot), optional
To Assemble and Finish
- 3 packages of 24 lady fingers (savoiardi) , (you might not use them all)
- cocoa powder for sifting, stencil optional
For the Coffee Toffee Cream
- Using a chef knife, finely chop the toffee. Set aside.
- Pour the heavy cream into a large bowl. Add the brown sugar and salt. Whisk a couple of times and allow to sit for about 10 minutes so the sugar dissolves.
- Using a hand mixer or in your stand mixer with the whisk attachment, whisk the cream until it reaches medium-soft peaks.
- Add the room temperature mascarpone and continue to whip until mixture just reaches stiff peaks. Do not over-whip or mascarpone can become grainy.
- Fold in the Griff's Coffee Toffee crunchy bits until it is evenly dispersed in the cream.
For the Espresso Dip
- In a shallow dish, mix the cold espresso or strong coffee with the coffee liqueur.
To Assemble and Finish
- Working with no more than 2 or 3 lady fingers at a time, briefly dip both sides of the cookies into the coffee mixture. Layer them closely together in a 7" x 11" glass dish. Continue dipping and placing until you fill the bottom of the dish in a single layer.
- Scoop about 1/3 of the coffee toffee cream onto the lady fingers and spread evenly and smoothly.
- Repeat steps 1 and 2 twice more, ending with the last third of the cream. You'll have three layers each of lady fingers and cream. The 7 x 11 dish will be completely full.
- Place plastic wrap directly on the surface of the cream and refrigerate overnight, or for at least 8 hours.
- Right before serving, carefully peel off plastic wrap. Spoon about 2 tablespoons of cocoa powder into a fine mesh strainer, and evenly and generously dust the top of the tiramisu. If you would like you can use any stencil you have to create a pattern on top of your tiramisu. I used a heart template I cut out of cardboard and an Exacto knife to cut the design into a cake box. You could also use thick card stock.
- Slice and serve. Note that tiramisu is a soft dessert, so much as with pie, the first piece or two might not come beautifully out of the dish. But after those first 2, you should be able to get nice, clean slices. If you are feeling spunky, wipe your knife clean between cuts to achieve the neatest look.
*Mascarpone cheese is a bit expensive, but it is worth it for this special treat of a dessert. Since you need 1 1/2 cups, and it usually comes in 1 or 2 cup containers, you can use the remaining half cup to make a fruit dip, add it to the ricotta layer in lasagna, stir it into your usual pasta sauce for a rich, decadent treat, or use it to thicken a cream soup.
This recipe is scaled for a 7" x 11" pan. If you'd like to make this in a 9" x 13" pan, multiply the cream ingredients by 1.5 and get another pack or two of lady fingers. You shouldn't need additional coffee "dip."
If you get the kind of lady fingers that are rounder and crunchy (savoiardi) or if you just don't want to mess with 3 layers, you can make 2 layers of each by spreading half the cream on the first layer of lady fingers and the other half on the second layer.
**The more toffee bits you put in, the crunchier your tiramisu will be. Note that it will be more difficult to get clean slices with a ton of toffee bits, but it is totally your call.
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Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 510 Total Fat 39g Saturated Fat 23g Trans Fat 1g Unsaturated Fat 12g Cholesterol 160mg Sodium 385mg Carbohydrates 32g Net Carbohydrates 0g Fiber 1g Sugar 18g Sugar Alcohols 0g Protein 6g