Ice Cream

Toffifee dessert

Toffifee dessert

This simple toffee dessert can be made with just a few ingredients.  The Toffifee cream with mascarpone, caramel sauce and cocoa is unbeatably delicious.


1 pack of Toffifee (125 g)
100 g nut – nougat – chocolate
250g mascarpone
200g whipped cream
50 ml ready-made caramel sauce
1 tbsp cocoa
Hazelnuts for garnish if desired


1st step
Set aside 4 toffees for garnish, cut the remaining sweets into small pieces.  Roughly chop the chocolate and melt it in a bowl over a hot water bath.  Set the liquid chocolate aside briefly.

2nd step
Beat mascarpone with cream in a mixing bowl.  Remove a third of the cream and mix with the caramel sauce. 

Divide the caramel cream into 4 glasses (250 ml each) and sprinkle with the chopped toffees.

3rd step
Mix the remaining cream with the liquid chocolate and cocoa.  Then distribute it among the glasses. 

Chill the toffifee dessert with mascarpone for at least 1 hour.  If desired, roughly chop a few hazelnuts and garnish the Toffifee dessert with these and the Toffifee set aside before serving.  The Toffifee dessert will keep refrigerated for at least 2 days.

Our tip
Lighter version
You can get a lighter Toffifee dessert in a glass if you use quark instead of mascarpone. 

To do this, first whip the cream until stiff and then fold it into 250 g of quark (20% fat content), mixed with a packet of vanilla sugar.


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