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Sticky Toffee Pudding Tiramisu on a plate.

Sticky Toffee Pudding Tiramisu

4.88 | 8 reviews
I fear there is no better dessert mash-up than sticky toffee pudding and tiramisu. A light and fluffy mascarpone filling? Rich, date-filled cake? A toffee layer with baking spices added right in? It's all perfectly balanced, but such a treat.
Prep Time 30 minutes
Cook Time 45 minutes
Chill Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 20

Equipment

Ingredients

For the sticky toffee pudding cake
  • 1 1/2 cups (227g) medjool dates, pits removed
  • 1 teaspoon baking soda
  • 1 cup (240mL) boiling water
  • 6 tablespoons (85g) salted butter, softened
  • 3/4 cup (175g) dark brown sugar, packed
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1 1/2 cups (210g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon Diamond Crystal kosher salt, use half if using Morton's
  • 1 teaspoon pumpkin pie spice, or 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon clove
For the toffee
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon Diamond Crystal kosher salt, use half if using Morton's
  • 6 tablespoons (85g) salted butter
  • 1/2 cup (120g) heavy cream
  • 1/4 cup rum or bourbon
For the mascarpone filling
  • 1/4 cup (50g) granulated sugar
  • 1 1/2 cups (350g) heavy cream
  • 1/2 cup (113g) mascarpone, softened

Instructions 

  1. Begin by making the sticky toffee pudding cake. Position a rack in the center of the oven and preheat to 350°F convection, 375°F standard.
  2. Add 227 grams of dates and 1 teaspoon of baking soda to a heat-proof cup or bowl. Cover with 240 grams of boiling water and let sit.
  3. To a separate bowl, add 85 grams of softened butter and 175 grams of dark brown sugar. Beat until fluffy, then add 1/2 teaspoon vanilla extract and two eggs. Beat again until smooth.
  4. Use an immersion blender to blend the dates and water to form a paste. Add the date paste to the bowl with the wet ingredients and mix on medium speed until smooth.
  5. Add 210 grams of all-purpose flour, 1 teaspoon baking powder, 1 teaspoon kosher salt, and 1 teaspoon of pumpkin pie spice. Mix until just combined to form a smooth batter.
  6. 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.
  7. Now make the toffee. Add 150 grams of granulated sugar, 1 teaspoon of vanilla extract, 1/2 teaspoon of cinnamon, 1/2 teaspoon of kosher salt, 85 grams of butter and 120 grams of heavy cream to a pot. Place this over medium heat and let the ingredients melt together, then bring it to a gentle boil for 5 minutes. Turn off the heat, stir in 1/4 cup of rum and set aside.
  8. Last, make the tiramisu filling. Whip together 350 grams of heavy cream and 50 grams of granulated sugar until you have stiff peaks. Add 113 grams of mascarpone whip again for 2-3 minutes, until fluffy.
  9. Let the sticky toffee pudding cake cool for at least 30 minutes, or until it is easy to handle with your hands. Use a serrated knife to slice it across the center into two square layers.
  10. Add one layer of the cake, cut-side-up, to a 9×9-inch baking dish. Pierce this with a fork all over. Pour a little over 1/2 cup of the toffee into the cake layer. Spread it out to let it soak in. Add half of the mascarpone whip and smooth it out into an even layer.
  11. Layer the next cake layer on top and repeat, finishing with a smooth mascarpone layer as the topping. Dust with cinnamon.
  12. You can either serve this right away, or cover and let it set in the fridge overnight. It will keep well for up to three days in the fridge!
Serving: 90gCalories: 254kcalCarbohydrates: 36gProtein: 3gFat: 18g