Read reviews (39)
Rate recipe
Tiramisu is Italian for "pick-me-up," and this treat truly lives up to its name. It's worth every bit of effort to see my husband's eyes light up when I put a piece of this delicious torte in front of him. —Donna Gonda, North Canton, Ohio
Nutritional Facts 1 serving (1 piece) equals 395 calories, 21 g fat (12 g saturated fat), 57 mg cholesterol, 305 mg sodium, 48 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Tiramisu Toffee Torte in Taste of Home June/July 2002, p16
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Jun. 09, 2013 by blondie6868
easy peasy.. the only thing I didn't do was cut the cakes in half. I made my husband do it. Looked easy enough for me to do it next time. I actually doubled the frosting tho just so I knew I would have enough to frost all of the cake. I had just a little leftover in which my husband dipped in our strawberries from the garden and that was a treat in itself. I think I would at least make a batch and a half of the frosting. It is not too sweet like commercial frosting so being a little liberal with it on the cake is ok (for us). I took it to a dinner party and left some with them and they called the next day to see if we had anymore left!!! guess I will be making that again.
Reviewed on May. 20, 2013 by GranBTX
For those with questions re: waxed paper. ... Have used this trick for yrs - I take a slightly longer length of paper than the width of the cake pan and with my fingers press down the paper into the center of the pan, then using my opposite hand, take my fingernail and press against the outer edge tracing the shape of the inner edge of the pan - your fingernail will leave a smudged impression of the entire inside dimension of the cake pan - take a pair of scissors and cut out the shape of the pan - place circled wax paper into the pan and pour the batter in - bake layer(s) and remove from pan (let layers cool in pan 10 mins before removing to cooling rack) running a knife around the diameter of the pan. I invert the layers over wax paper covered cooling rack - let layers cool with the wax paper they baked with - peel off when cooled. The wax doesn't really melt and hurts absolutely nothing using it this way.
Reviewed on May. 17, 2013 by MamauJudy
I'm planning to make this cake for our Memorial Day picnic. Can the packaged Heath Pieces be used instead of bars?
Reviewed on May. 17, 2013 by DHNK
A Heath Bar is a crunchy chocolate coated toffee bar - hope that helps!
Reviewed on May. 16, 2013 by Junantes
What type of candy is a Heath Bar? We don't have them in South Africa and I'd like to substitute it with something similar.
Reviewed on May. 16, 2013 by babs14075
I have a questions. can this be baked in a 9X 13" pan with no layers? I would like to make for a group and thought the larger pan would make this easier.
Reviewed on May. 16, 2013 by FJeanC
In a cake decorating class I learned this simple method for cutting waxed or parchment paper for round pans. Tear off a square of paper large enough to cover the diameter of the pan. Fold it in half, then quarters, then eighths (as if you are making a paper snowflake). Lay the point of the fold at the center of the pan to determine where to cut off the excess edges, cut, unfold, and lay in the bottom of the pan. Quick and easy. Hope this helps.
Reviewed on May. 16, 2013 by chocoloco
Qwm, trace the cake pan onto the waxed paper, then cut out the circle and place only in the bottom of the pan. It's a sure fire way to ensure the cake releases from the pan intact! You'll love this trick! It doesn't burn, doesn't melt, it just peels off the cake once you take it out of the pan! Happy baking!
Reviewed on May. 16, 2013 by SR4K
This recipe has been my "signature" dessert for years! This is so yummy and everyone always wants the recipe. I hate to let them know how easy it is!! I usually drizzle a little chocolate sauce on each individual plate and then add a slice of cake. It's very decadent and elegant looking. It's a great variation of a traditional tiramisu. I don't usually drizzle as much coffee on each layer as the recipe calls for. I find it sometimes gets too soggy. I also buy one extra heath bar...just to eat while I'm making this yummy cake!
Reviewed on May. 16, 2013 by qwm
Waxed paper? Doesn't that melt into the mix or burn up in the oven? Should the waxed paper just cover the bottom of each pan, or up the sides as well?
Our 10 most popular recipes for the month delivered right to your inbox!
Invalid e-mail
© Reiman Media Group, LLC., 2013