It’s a dessert that sings with the richness of toffee and the deep notes of coffee, all wrapped up in a creamy, dreamy finish. Each layer is a note of sweetness and texture that play together to create a masterpiece of flavour.
Ingredients:
- 1 (10.75 ounce) package frozen prepared pound cake, thawed and cut into 9 slices
- ¾ cup strong brewed coffee
- 1 (8 ounce) package cream cheese
- 1 cup white sugar
- ½ cup chocolate syrup
- 2 cups heavy whipping cream
- 2 (1.4 ounce) bars of chocolate-covered English toffee, chopped
Method of preparation:
Arrange the pound cake slices in the bottom of an 8×8 inch square baking dish.
Drizzle the strong brewed coffee over the pound cake slices until well soaked.
In a mixing bowl, beat the cream cheese and white sugar until smooth.
Stir the chocolate syrup into the cream cheese mixture.
Whip the heavy cream in a separate bowl until stiff.
Gently fold the whipped cream into the cream cheese mixture until well combined.
Spread this creamy mixture over the coffee soaked cake.
Sprinkle the chopped chocolate coated English toffee over the top.
Chill in the fridge for at least 4 hours, or overnight for best results.
