Diva Tasting: Tiramisu No Bake….

Tiramisu No Bake


  • 2 (10.75 Ounce) Package Frozen Prepared Pound Cake, Thawed And Cut Into 9 Slices
  • 1 Cup Strong Brewed Espresso (I Use Instant For Cooking)
  • 1 (8 Ounce) Package Cream Cheese
  • 1 Cup White Powdered Sugar
  • 1/2 Cup Good Chocolate Syrup (Hot Fudge Sauce Optional)
  • 2 Cups Heavy Whipping Cream
  • 2 (1.4 Ounce) Bars Chocolate Covered English Toffee, Chopped
  • 1/2 Cup Bailey’s Irish Coffee Creamer®
  • 1 Can Extra Creamy Whip Cream


  1. Crumble cake slices on bottom of a rectangular 9×13 inch baking dish. Mix Bailey’s coffee creamer and espresso and drizzle over cake.
  2. Beat cream cheese, sugar, and chocolate syrup, in a large bowl with an electric mixer on medium speed until smooth. Add heavy cream; beat on medium speed until light and fluffy. Spread over cake. Sprinkle with chocolate-covered toffee candy.
  3. Cover and refrigerate for at least 1 hour, but no longer than 24 hours, to set dessert and blend flavors. Top with whip cream when serving.

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