Tiramisù Toffee Trifle Pie

Recipe from

Southern Living


1 1/2 tablespoons instant coffee granules
3/4 cup warm water
1 (10.75-ounce) frozen pound cake, thawed
1 (8-ounce) package cream cheese or mascarpone, softened
1/2 cup powdered sugar
1/2 cup chocolate syrup
1 (12-ounce) container frozen whipped topping, thawed and divided
2 (1.4-ounce) English toffee candy bars, coarsely chopped


Stir together coffee granules and 3/4 cup warm water until granules are dissolved. Cool.

Cut pound cake into 14 slices. Cut each slice in half diagonally. Place triangles on bottom and up sides of a 9-inch deep-dish pieplate. Drizzle coffee over cake.

Beat cream cheese, sugar, and chocolate syrup at medium speed with an electric mixer until smooth. Add 2 1/2 cups whipped topping, and beat until light and fluffy.

Spread cheese mixture evenly over cake. Dollop remaining whipped topping around edges of pie. Sprinkle with chopped candy. Chill 8 hours.

Note: Tiramisù Toffee Trifle Pie may be made the day before serving. Store in the refrigerator.

Linda Morten, Katy, Texas,

Southern Living

September 2004
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