This is a nice version of the popular Italian pick-me-up dessert. The toffee candy in this recipe adds a delightful crunchiness to the smooth creamy whipped cream quality of an already perfect dessert.
Ingredients
- frozen prepared pound cake, thawed and cut into 9 slices: 1 pack (10.75 ounce pack)
- strong brewed coffee: 0.75 cup
- cream cheese: 1 pack (8 ounce pack)
- white sugar: 1 cup
- chocolate syrup: 0.5 cup
- heavy whipping cream: 2 cups
- bars chocolate covered English toffee: 2 piece (1.4 ounce, chopped)
Metric Conversion
Stages of cooking
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Arrange cake slices on bottom of a rectangular 11x7 inch baking dish, cutting cake slices if necessary to fit the bottom of the dish. Drizzle coffee over cake.
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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.
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Cover and refrigerate for at least 1 hour, but no longer than 24 hours, to set dessert and blend flavors.
