Whip heavy cream with brown sugar and salt.Whisk mascarpone to loosen it up a little and then whip it and the caramel sauce into the cream.Fold in the toffee bits, and your cream mixture is done!
Fit ladyfingers or sponge layer into your pan and soak well with espresso syrup.Spread on a layer of mascarpone cream. Repeat once or twice more, depending on how deep your container is.
Or, cut circles from your sponge cake to make individual desserts. Then you don't have to cut it into squares.Sift cocoa powder on top with a fine mesh strainer. Use a stencil if you like!
Whether you make a large tiramisu or make individual ones, I do hope you give this recipe a try, especially if you love caramel and toffee and don't want to deal with raw eggs in a recipe.