The (Not So) New Girl and I spent some time talking about healthy choices recently. She’s the type who wants to eat what she wants to eat, and she’ll healthy-fy just about anything in the name of making it work. She’s great about sharing her black bean brownies, and other low-guilt treats. I, on the other hand, will eat salad at lunch, and drink a smoothie for breakfast and dinner if it means I can inhale a full-fat bowl of ice cream at the end of the day. No healthy substitutions for me, I want the real stuff.
This tiramisu that you see above? This is the real stuff. There is nothing healthy about it, so I’ve been hitting up barre three times a week in order to combat its negative effects. My aunt made Betty Crocker’s Toffee Tiramisu and brought it to some gathering at Grandma Glass of Milk’s years and years and years ago. It remained etched in my brain forever, and I’ve been known to pull it out on (family) occasion. It’s never made the blog because it doesn’t pop up often, and when it does, rarely is there any left for a photo shoot. But I snagged an extra serving the other night, and I couldn’t be happier to finally share this with you.
To make toffee tiramisu that never feeds quite as many as you might think you will need:
- 1 package (10.75 ounces) frozen pound cake loaf, thawed and cut into 9 slices
- 3/4 cup strong coffee
- 1 cup sugar
- 4 oz. bittersweet chocolate, chopped
- 1 package (8 ounces) cream cheese, softened
- 2 cups whipping (heavy) cream
- 5 Heath Bars, chopped
Arrange pound cake slices in the bottom of an 11 x 7 baking dish (8 x 8 or 9 x 9 are both fine, too). Pour coffee over pound cake and let it soak in while you prepare the next layer. In stand mixer fitted with paddle attachment, beat cream cheese and sugar several minutes, until light and fluffy. Melt bittersweet chocolate in a microwave-safe bowl. I start by microwaving chocolate for about 30 seconds, give it a stir, and another 30, and continue with 15-second increments until it’s fully melted. When chocolate is melted, pour into cream cheese mixture and continue to beat till incorporated. Beat in cream till light and fluffy. Spread chocolate layer over pound cake layer. Top with Heath Bars and refrigerate until serving.