Toffee Tiramisu

by Vicki Brunsvold, Tastemaker in Residence

Recipe makes 8 ramekins - enough for 16 people, if sharing

Ingredients

10-3/4 oz pound cake (such as Sara Lee found in the frozen food section)

4 oz bittersweet chocolate (Ghirardelli)

8 oz cream cheese, room temperature

1 cup sugar

2 cups heavy cream

1/2 cup espresso, divided

1/2 cup Kahlua, divided

2.8 oz Heath toffee bars, crushed

Instructions

1. Slice cake into 8 pieces and line 8 ramekins with cake, pressing down to fit container

2. Microwave chocolate in small glass bowl, cool slightly

3. Beat cream cheese and sugar, add chocolate and mix well

4. Slowly add cream to mixture and beat until thick and fluffy

5. Sprinkle one tablespoon of espresso and one tablespoon of Kahlua over cake in each ramekin

6. Spoon chocolate mixture over cake in each ramekin

7. Sprinkle crushed toffee over chocolate

8. Refrigerate at least one hour before serving - ramekin could be shared by two