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Tiramisu Toffee Trifle Pie

Grand Prize Winner

Southern Living DECEMBER 2000

  • Yield: Makes 8 to 10 servings

Ingredients

  • 1 1/2 tablespoons instant coffee granules
  • 3/4 cup warm water
  • 1 (10.75-ounce) frozen pound cake, thawed
  • 1 (8-ounce) package mascarpone or cream cheese, 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

Preparation

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

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

Beat mascarpone 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 candy. Chill 8 hours.

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Tiramisu Toffee Trifle Pie recipe

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