There is no better dessert mash-up out there than a Sticky Toffee Pudding + Tiramisu hybrid. There! I SAID WHAT I SAID.
As a toffee-dessert lover, this hits the mark in every way. There’s a rich, date-filled toffee cake, layers of fluffy mascarpone cream, and of course, toffee that seeps into the cake so it’s both moist but not-too-sweet. This recipe feels like fall to me. It feels like Christmas, too. So when it’s baking season – you know I’m going with Sticky Toffee Tiramisu.
Table of contents
First, what is sticky toffee pudding?
Ever since discovering that I love dates, I knew that I would have a thing for Sticky Toffee Pudding. It’s a date-based cake batter that is then coated with a rich buttery caramel. And then broiled in the oven again so the caramel seeps into the cake. What’s not to love?
Sticky Toffee Pudding originated as British dessert, but there are many variations on how to make it and the flavors you can incorporate. I like to pack my sticky toffee tiramisu with baking spices like cinnamon, nutmeg and clove, but you can easily skip those and have a pretty delicious dessert with just the dates.
What elements of tiramisu are we using?
Tiramisu is a dessert known for its delicate mascarpone filling and coffee soaked lady fingers. While doing a true mash-up of tiramisu and sticky toffee pudding might have been a bit *much* for this dessert, I definitely adopted some tiramisu elements to make this dessert really shine.
We are skipping the coffee soak, but keeping a rum soak if you like your tiramisus a bit boozy. The layers of mascarpone cream are the same as traditional tiramisu, but instead of lady fingers, we are using the sticky toffee cake and the toffee layer as the cakey, moisture-filled layers of this tiramisu.
So we’re pulling all the best elements from each dessert and making sure the whole thing is balanced. It’s not too sweet and not too much – just the best of both worlds!
Ingredients you will need for the sticky toffee pudding cake
This looks like a lot, but do not fear! A lot of these are repeat ingredients, so you’ll have them on hand.
For the sticky toffee pudding layers
- 8 ounces medjool dates pits removed, about 1 1/2 cups
- 1 teaspoon baking soda
- 1 cup boiling water, 240mL
- 6 tablespoons salted butter softened, 85 grams
- 3/4 cup packed dark brown sugar, 175 grams
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups all-purpose flour, 210 grams
- 1 1/2 teaspoons baking powder
- 1 teaspoon Diamond Crystal kosher salt, use half if using Morton’s
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground clove
- 1/4 teaspoon ground nutmeg
For the mascarpone filling
- 4 large egg yolks
- 1/2 cup granulated sugar, 100 grams, divided
- 3/4 cup cold heavy cream, 175 grams
- 1 cup mascarpone, 226 grams / 8 ounces
- 1/4 teaspoon ground cinnamon
For the toffee filling
- 1 cup granulated sugar, 200 grams
- 1/4 teaspoon each ground cinnamon clove, all spice, nutmeg
- 6 tablespoons salted butter, 85 grams
- 1/2 cup heavy cream, 120 grams
- 1/4 teaspoon Diamond Crystal kosher salt
Optional, for layering
- 1/4 cup rum of choice
How to best assemble this Sticky Toffee Tiramisu
This is an easy assembly with only two layers of cake and two layers of the filling. This is because I didn’t want you to have to slice the cake into three horizontal pieces – that would require a lot of knife work!
So first, let the sticky toffee pudding cake cool until it is easy to handle. The longer the cooling time the easier it will be to slice. Use a serrated knife to slice it across the center into two square layers.
Add one layer of the cake, cut-side-up, to a 9×9-inch baking dish, this will help the flavors seep into the cake. If you are using the rum, brush 1-2 tablespoons into the cake.
Use a cookie scoop to scoop the toffee onto the cake and spread it out to the edges with a knife.
Repeat this with the mascarpone mixture. I find a cookie scoop is easiest for both.
Do this twice, and if you have any leftover toffee, feel free to serve it with the slices.
Tips and tricks for storing and serving this tiramisu
What’s nice about tiramisu is that it’s a great make-ahead dessert. Whether you are using it for a party, a Thanksgiving recipe (which I highly recommend) or just a sweet treat to have around the house, it’s good to know how to store it. Here are my suggestions:
If you are prepping this for a dinner party
Make it the day before and store it covered overnight. This will allow the cake to moisten, and all of the flavors to meld together. Top it with cinnamon right before serving! For the leftovers, just keep it in the baking dish and it will keep in the fridge for 5-6 days afterwards. You can also slice it into individual portions and store in an airtight container.
If you would like to freeze it
Slice the tiramisu into individual portions and put them in either air tight bags or tupperware containers. These will freeze for up to 5 months. To thaw, transfer them to the fridge and they will be ready in 24 hours.
Looking for other dessert options?
I have you covered, here are a few similar (equally delicious!) dessert ideas:
Bourbon Banana Pudding Tiramisu
Tiramisu Cookies
Sticky Oaty Zucchini Cookies
And that’s it for this Sticky Toffee Pudding Tiramisu!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Ingredients
For the sticky toffee pudding layers
- 8 ounces medjool dates, pits removed, about 1 1/2 cups
- 1 teaspoon baking soda
- 1 cup boiling water, 240mL
- 6 tablespoons salted butter, softened, 85 grams
- 3/4 cup packed dark brown sugar, 175 grams
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups all-purpose flour, 210 grams
- 1 1/2 teaspoons baking powder
- 1 teaspoon Diamond Crystal kosher salt, use half if using Morton's
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground clove
- 1/4 teaspoon ground nutmeg
For the mascarpone filling
- 4 large egg yolks
- 1/2 cup granulated sugar, 100 grams, divided
- 3/4 cup cold heavy cream, 175 grams
- 1 cup mascarpone, 226 grams / 8 ounces
- 1/4 teaspoon ground cinnamon
For the toffee filling
- 1 cup granulated sugar, 200 grams
- 1/4 teaspoon each ground cinnamon, clove, all spice, nutmeg
- 6 tablespoons salted butter, 85 grams
- 1/2 cup heavy cream, 120 grams
- 1/4 teaspoon Diamond Crystal kosher salt
Optional, for layering
- 1/4 cup rum of choice
Instructions
- Begin by making the sticky toffee pudding. Position a rack in the center of the oven and preheat to 350°F convection, 375°F standard.
- Add 8 ounces of dates and 1 teaspoon of baking soda to a heat-proof cup or bowl. Cover with 1 cup of boiling water and let sit.
- Add 85 grams of softened butter to a bowl with 175 grams of brown sugar. Beat until fluffy, then add 1/2 teaspoon vanilla extract and two eggs. Beat again until smooth.
- Either using your hand mixer or a blender, mix the dates together with the water they are soaking in to form a paste. Add this to the bowl with the wet ingredients and mix.
- Add 210 grams of flour, 1 1/2 teaspoons baking powder, 1 teaspoon kosher salt, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground clove and 1/4 teaspoon nutmeg. Mix this all together to form a smooth batter.
- Pour the batter into a lined 9×9-inch baking dish and bake for 30-33 minutes or until you can insert a toothpick in the center and it comes out clean. Set this aside to cool.
- Next, make the tiramisu filling. In a large bowl, whip together 4 egg yolks and 50 grams of sugar until nearly tripled in size. It will go from a deep yellow color to very pale yellow (this is crucial to a not-runny tiramisu). Set aside.
- In another bowl, whip 175 grams of heavy cream and 50 grams of sugar into stiff peaks. Gently fold in the mascarpone and 1/4 teaspoon ground cinnamon.
- Fold the egg mixture into the whipped cream mixture, aiming to keep it as fluffy as possible. Store in the fridge until you are ready to use it.
- Now make the toffee. Set a medium pot over medium heat and add 200 grams of sugar and 1/4 teaspoon each of cinnamon, clove, all spice and nutmeg. Stir occasionally, letting the sugar melt and darken from white to a nice golden color. Make sure not to let the bottom burn.
- When the sugar is golden and fully melted add the butter all at once. Stir vigorously to let the butter emulsify. It will take a few minutes, but the mixture should turn into a smooth caramel.
- Add in 120 grams of heavy cream and immediately turn off the heat. This will steam a bit so watch your hands, then whisk it into a smooth toffee. Keep this off the heat so that it doesn't firm up into a caramel. Whisk in 1/4 teaspoon of kosher salt and set aside.
To assemble the tiramisu:
- Let the sticky toffee pudding cake cool until it is easy to handle. The longer the cooling time the easier it will be to slice. Use a serrated knife to slice it across the center into two square layers.
- Add one layer of the cake, cut-side-up, to a 9×9-inch baking dish. If you are using the rum, brush 1-2 tablespoons into the cake. Use a cookie scoop to scoop the toffee onto the cake and spread it out to the edges with a knife. Repeat this with the mascarpone mixture.
- Layer the next cake layer on top and repeat, finishing with a smooth mascarpone layer as the topping. Reserve any extra toffee for serving.
- This will keep in the fridge for 12 hours up to two days, but you could also serve it immediately. Dust with cinnamon before slicing and serving!
Comments
This looks amazing!! I want to do it for a friend but is there any way to make it smaller – the cake would be for 4 people.
Hi Patty, the only decrease I would suggest is halving the recipe, otherwise the measurements would be too small to work with (and the toffee would be difficult to handle). It will serve eight if you cut the recipe by 50%, but that will leave some delicious leftovers (and it keeps very well!)
I decided to bake this cake for my birthday today. It is so delicious! I was a little intimidated about the amount of steps but they were easy to get done!
Make sure you have some help with the dishes too!
So so glad you made it! And lol – heard on the dishes!!
This looks amazing my daughter in law has celiac and requested this for her birthday cake. Do you think it would work using King Arthur gluten free flour mix?
I think so! That’s my favorite blend and it tends to work really well with cakes like this 🙂
This recipe looks delicious!! I really want to make it for a birthday but I’m worried about transportation- would this survive a 1-2 hour car ride in a cooler bag w/ an ice pack? I’ve had bad experiences with these types of fillings melting before :”)
Also, do you know if a 35% milk fat content for the heavy whipping cream work, or does it have to be >=36%?
Love your recipes!
Hello! I think it *should* be okay, just make sure your mascarpone mixture is fluffy and not runny from the start (runniness can occur if you underwhip the eggs or fold them in too aggressively and deflate the whipped cream). It should be 36% or higher, if possible!
I’ve always loved your baking recipes and this is the first one that I failed miserably. 🙁 Honestly I think this particular one needs way more improvement in terms of detail.
1. Don’t try to mix the dates with a hand mixer after soaking it as it will splatter literally everywhere in your kitchen.
2. The toffee burns very easily as this is a dry caramel method. Maybe write this down in the notes.
3. Also had issues adding mascarpone into the whipped cream mix and couldn’t stabilize it. Then I rewatched your videos and noticed that you are whipping it again instead of gently folding it in as written the description.
I really do love your recipes but now I am a little bummed as I have nothing to bring to a potluck…
Hi E,
I am so sorry this happened to you! For the recipe, I do offer the option of blending or mixing the dates, since I find the hand mixer is easier for some people to continue using, instead of pulling out their blender. I hear you on the toffee end, I think the instructions call to stir it, which should mitigate any of that issue, along with reducing the heat if your burner is running a bit hot! As for the mascarpone, I’ll make a note for it to be room temperature. I actually don’t recommend whipping it in (videos are not always reflective of the whole recipe, since I can only show so much in those short bits!), but I do think having it at room temperature helps stabilize it, when it’s cold it tends to pull out a lot of the air in the whipped cream, due to needing a lot of folding. Again, I am so sorry you had issues, but I hope my tips help if you ever try to make it again. This is a more advanced baking recipe, so as I continue to develop my site I will try to categorize the baking recipes appropriately!
I made this recipe using Cup 4 Cup and it turned out great. * From my experience, a dense cake with a lot of moisture lends itself to being a good recipe for gluten free (ie. the dates help keep it moist, since GF flour tends to be dry and gritty). I did have to reduce the cooking time, keep an eye on it while it’s in the oven.
BTW, I’m GF, but my BF isn’t and he really enjoyed it.
So delicious! Made this today for thanksgiving dinner and everyone loved it!
For the toffee, I would suggest adding the spices after the sugar has caramelized. I added before, as per the recipe, and struggled to know when the sugar was caramelized since the spices darken the sugar.
Great suggestions, and so happy you liked it! Happy Canadian Thanksgiving 🙂
Would you suggest doubling this recipe if it is made in a 9×13 pan?
I would! It will feed quite a few, though (like 32 people!)
Truly so delicious! I’m the baker of my friend group and this was declared one of the top 3 things I’ve ever made. Can’t wait to bring it to another dinner party!
This so delicious! I plan to bring it to book club in a few weeks. What type of pan (material) do you recommend baking the cake? The only oven safe dishes I have are ceramic and cast-iron which I don’t think would work here.
Hi! I definitely think ceramic would work, although aluminized steel baking pans are my preferred, either an 8 by 8 or 9 by 9-inch will work!
Hi! Thanks for the recipe, it sounds amazing. Am I reading it right that the toffee pudding cake should be sliced horizontally? If so is there any downside to trying to divide the batter into two 9″x9″ pans to bake the layers separately?
Thanks for your insight 🙂
Hi Jessi and I am so sorry for the delay here! If you haven’t already, just halve the baking time if you are making it in two dishes – it shouldn’t give you any trouble!
Tiramisu and Sticky Toffee Pudding are two of my favourite desserts, so I made this for my birthday this weekend and it was phenomenal. Two of my favourite desserts in one!! Thank you Justine!
Very well written recipe! Easy to follow and even steps which can be tricky worked out great. I did find the overall recipe a bit too rich for me, the plain cake itself was delicious but vanished under the toffee, and I felt like the texture suffered from not having a soak for the cake (personal preference for a very soft tiramisu). I’m definitely planning on making the cake again separately though!
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