💡 At a Glance
- •The Dessert: A rich and creamy layered dessert in a glass featuring a crunchy cookie base and homemade Toffifee caramel-hazelnut cream.
- •Prep Time: Super quick to whip up, though it does need a little chill time in the fridge before serving.
- •Method: Completely no-bake! Prepared in the Thermomix® and layered directly into individual dessert glasses.
Looking for an insanely delicious dessert that leaves everyone craving seconds, but is ridiculously easy to whip up? Ta-da: The ultimate Toffifee Dessert!
We’re talking a luscious creamy filling, a crunchy cookie-and-Toffifee layer, and of course, tons of those beloved caramel-hazelnut candies.
Best of all? You don’t even have to turn on the oven!
If you’re looking for a quick dessert-in-a-glass recipe that’s creamy, crunchy, and totally irresistible, this simple Toffifee dessert is guaranteed to satisfy any sweet tooth!
In this quick and easy recipe with simple step-by-step instructions, I’ll show you how to whip up this insanely delicious dessert from scratch in no time at all!
Why You’ll Love This Dessert:
- Super easy and completely no-bake!
- Ready in a flash.
- Incredibly rich and creamy.
- A total dream for Toffifee lovers.
- Perfectly portioned in individual serving glasses.
- Made with just a handful of simple ingredients.
- Ideal for a quick weeknight treat.
- A gorgeous, show-stopping dessert for company.
- Features a delightful crunchy cookie layer.
- Pure, delicious comfort food in a glass.
My Top Recipe Tips
This dessert also tastes amazing served with fresh berries like raspberries to cut through the richness!
If you have a bigger sweet tooth, feel free to mix 1 to 2 tablespoons of sugar right into the cream layer.
Pop the Toffifee candies in the fridge for a few minutes before chopping them (especially in the summertime!). This firms them up so they chop much easier in your food processor or blender.
Make sure to let your warm Toffitella sauce cool completely in the fridge so it can set properly. You want it to be thick and creamy, not runny!
Pro tip for whipping cream: make sure your heavy cream is ice-cold, and chill your mixing bowl and beaters beforehand. This guarantees you’ll get perfect, stiff peaks every time!
Keep a super close eye on things when whipping cream on Speed 10 (if using a Thermomix)! It goes crazy fast, and you’ll end up with butter before you know it. It’s better to pause a little early and check inside. Listen closely to the sound—when it gets higher-pitched, it’s almost done!
Give the cream base (Toffitella, quark, cream cheese, and vanilla sugar) just a quick, light stir. It doesn’t need to be completely smooth!
Gently fold the whipped cream into the base using a spatula or spoon. Don’t overmix! This keeps the filling light and super fluffy.
Gently folding it in leaves a gorgeous, subtle marbled effect that looks amazing in the glass.
Layer the desserts up in your jars or glasses: start with the cookie-Toffifee crumble at the bottom, then spoon in that dreamy cream filling.
Pro tip: Wait to garnish with whole or halved Toffifee until right before serving! Otherwise, the moisture from the cream will soften the caramel on top, and it won’t look as pretty.
Can I make this dessert ahead of time?
This is such a great make-ahead dessert! You can whip up the Toffitella and prepare the cookie layer the day before. Just store them separately in airtight containers in the fridge.
It’s best to mix up the cream filling on the day you plan to serve it, but you can layer everything into the glasses ahead of time and chill them in the fridge until you’re ready (at least 1 to 2 hours, or even longer).
Well covered, the assembled desserts will stay fresh in the fridge for 1 to 2 days.
Can you freeze it? I wouldn’t recommend it. Cream, quark, and cream cheese bases tend to break down and turn watery or grainy when frozen and thawed. This one is definitely best enjoyed fresh!
Delicious Recipe Variations
Add a fruity layer: Layer in some fresh or thawed berries (raspberries, strawberries, or cherries) or a spoonful of fruit compote between the creamy layers for a bright contrast!
Add a chocolate kick: Fold chocolate shavings or mini chocolate chips right into the cream filling, or sprinkle them over the cookie layer.
Switch up the nuts: Swap the hazelnuts for chopped walnuts, almonds, or pistachios for topping or mixing into the cookie base.
A boozy twist: Drizzle a splash of caramel liqueur, hazelnut liqueur (like Frangelico), or rum into the Toffitella or over the cookie layer.
Try other candy: Feel free to swap the Toffifee for your other favorite candy bars (like Kinder bars or chocolate eggs)—though it’ll be a whole new dessert! 😉
Make it richer: Swap the cream cheese for mascarpone to get an extra rich, velvety filling.
Ingredients You’ll Need for This Toffifee Dessert
For the Cookie Layer:
- 40 g butter
- 10 Toffifee candies
- 8 butter cookies (like Leibniz or shortbread), halved
For the Toffitella:
- 1 box Toffifee candies (125 g / 4.4 oz)
- 40 g butter, cubed
- 40 g heavy cream
For the Cream Layer:
- 200 ml heavy whipping cream, well chilled
- 250 g Quark (or plain full-fat Greek yogurt)
- 100 g full-fat cream cheese
- 2 packets vanilla sugar
- the homemade Toffitella (from above)
For Garnish:
- About 6 extra Toffifee candies
- 1 tbsp chopped hazelnuts
How to Make This Toffifee Dessert
Making the Toffitella:
Start by making the Toffitella first so it has a little time to cool down.
Add the Toffifees to the mixing bowl and chop for 10 sec / speed 10.
Pro Tip: During the warm summer months, pop the Toffifees in the fridge beforehand—otherwise, they’ll be too soft to chop properly!
Scrape down the sides of the bowl with a spatula. Add the butter and heavy cream, then mix for 5 min / 120°F (50°C) / speed 2.
Transfer the sauce to a bowl and chill in the fridge so it can firm up. Give the mixing bowl a quick rinse.
Making the Cookie Layer:
First, add the cubed butter to the mixing bowl and melt for 3 min 30 sec / 120°F (50°C) / speed 1.
Next, add the Toffifees and chop for 2 sec / speed 6. Scrape down the sides of the bowl, then add the halved butter cookies. Chop for 2 sec / speed 5.
Transfer the cookie mixture to a bowl or spoon it directly into your dessert glasses. Rinse out the mixing bowl.
Making the Cream Layer:
Start by whipping the heavy cream. Pour very cold heavy whipping cream into the mixing bowl and whip on speed 10 until you hear the blades spinning freely (about 35 seconds). Transfer to a separate bowl and set aside.
Next, insert the butterfly whisk attachment.
Add the chilled Toffitella, quark (or Greek yogurt), cream cheese, and vanilla sugar, then mix roughly for 7 sec / speed 3.5. Gently fold in the whipped cream using your spatula, leaving a lovely marbled swirl throughout the cream.
Layering:
First, divide the cookie crumbs among your jars, then spoon or pipe in the cream filling, and top with chopped hazelnuts and Toffifee candies.
For best results, chill in the fridge for 1 to 2 hours before serving.
Pro Tip: If you’re making this dessert ahead of time (or overnight), wait to add the Toffifee topping right before serving, as the caramel will soften and dissolve from the moisture in the cream over time.
Enjoy!
By the way, the prep times listed are just averages. Everyone cooks at their own pace, and sometimes things take a bit longer or shorter than expected.
I hope you have so much fun making this!
If you loved this recipe, you might also want to try my Solero Dessert Jars 🙂
Cheers, Christoph
Don’t want to miss any more recipes? Follow me on:
Toffifee Dessert Cups
Click stars to rate now
Zutaten
For the cookie layer:
- 40 g Butter
- 10 Toffifee
- 8 Butter cookies (like Leibniz) halved
For the Toffitella spread:
- 1 Packung Toffifee 125 g
- 40 g Butter cubed
- 40 g Heavy cream
For the cream filling:
- 200 ml Heavy cream very cold
- 250 g Quark
- 100 g Full-fat cream cheese
- 2 packet Vanilla sugar
- The homemade Toffitella spread
For garnish:
- approx. 6 Toffifee for decoration
- 1 tbsp Chopped hazelnuts
Zubereitung
Making the Toffitella spread:
- Start by making the Toffitella first so it has a little time to cool down and thicken up.
- 10 ToffifeeAdd the Toffifee to the mixing bowl and chop 10 sec / Speed 10.
- 40 g Heavy cream, 40 g ButterScrape down the sides of the bowl with a spatula. Add the butter and heavy cream, then mix 5 min / 50 °C / Speed 2.
- Transfer the mixture into a small bowl and set aside to cool—this will help it set and thicken. Give the mixing bowl a quick rinse.
Making the cookie layer:
- 40 g ButterFirst, add the butter pieces to the mixing bowl and heat 3 min 30 sec / 50 °C / Speed 1.
- 1 Packung ToffifeeNext, add the Toffifee to the mixing bowl and chop 2 sec / Speed 6. Scrape down the sides of the bowl, then add the halved butter cookies. Chop 2 sec / Speed 5.
- Transfer the mixture to a bowl, or divide it directly into the bottom of your dessert glasses. Rinse the mixing bowl.
Making the cream filling:
- 200 ml Heavy creamFirst, whip the heavy cream until stiff peaks form. Add the ice-cold cream to the mixing bowl and whip on Speed 10 until you hear the blades spinning freely (about 35 seconds). Transfer to a bowl and set aside.
- Next, insert the butterfly whisk attachment into the mixing bowl.
- 250 g Quark, 100 g Full-fat cream cheese, 2 packet Vanilla sugar, The homemade Toffitella spreadAdd the cooled Toffitella spread, Quark, cream cheese, and vanilla sugar, then roughly mix 7 sec / Speed 3.5. Add the whipped cream and gently fold it in with the spatula just until combined, leaving a beautiful marbled look in the cream.
Assembling the parfaits:
- 8 Butter cookies (like Leibniz), approx. 6 Toffifee for decoration, 1 tbsp Chopped hazelnutsDivide the cookie crumble mixture among your dessert glasses, then spoon or pipe the cream filling on top. Garnish with a Toffifee and a sprinkle of chopped hazelnuts.
- For best results, chill in the fridge for 1-2 hours before serving.
Notes
- This dessert is also delicious served with fresh berries, like raspberries!
- If you prefer a sweeter treat, feel free to mix 1-2 tablespoons of sugar into the cream mixture.
Toffifee Dessert Cups
Click stars to rate now
Zutaten
For the cookie layer:
- 40 g Butter
- 10 Toffifee
- 8 Butter cookies (like Leibniz) halved
For the Toffitella spread:
- 1 Packung Toffifee 125 g
- 40 g Butter cubed
- 40 g Heavy cream
For the cream filling:
- 200 ml Heavy cream very cold
- 250 g Quark
- 100 g Full-fat cream cheese
- 2 packet Vanilla sugar
- The homemade Toffitella spread
For garnish:
- approx. 6 Toffifee for decoration
- 1 tbsp Chopped hazelnuts
Zubereitung
Making the Toffitella spread:
- Start by making the Toffitella first so it has a little time to cool down and thicken up.
- 10 ToffifeeAdd the Toffifee to the mixing bowl and chop 10 sec / Speed 10.
- 40 g Heavy cream, 40 g ButterScrape down the sides of the bowl with a spatula. Add the butter and heavy cream, then mix 5 min / 50 °C / Speed 2.
- Transfer the mixture into a small bowl and set aside to cool—this will help it set and thicken. Give the mixing bowl a quick rinse.
Making the cookie layer:
- 40 g ButterFirst, add the butter pieces to the mixing bowl and heat 3 min 30 sec / 50 °C / Speed 1.
- 1 Packung ToffifeeNext, add the Toffifee to the mixing bowl and chop 2 sec / Speed 6. Scrape down the sides of the bowl, then add the halved butter cookies. Chop 2 sec / Speed 5.
- Transfer the mixture to a bowl, or divide it directly into the bottom of your dessert glasses. Rinse the mixing bowl.
Making the cream filling:
- 200 ml Heavy creamFirst, whip the heavy cream until stiff peaks form. Add the ice-cold cream to the mixing bowl and whip on Speed 10 until you hear the blades spinning freely (about 35 seconds). Transfer to a bowl and set aside.
- Next, insert the butterfly whisk attachment into the mixing bowl.
- 250 g Quark, 100 g Full-fat cream cheese, 2 packet Vanilla sugar, The homemade Toffitella spreadAdd the cooled Toffitella spread, Quark, cream cheese, and vanilla sugar, then roughly mix 7 sec / Speed 3.5. Add the whipped cream and gently fold it in with the spatula just until combined, leaving a beautiful marbled look in the cream.
Assembling the parfaits:
- 8 Butter cookies (like Leibniz), approx. 6 Toffifee for decoration, 1 tbsp Chopped hazelnutsDivide the cookie crumble mixture among your dessert glasses, then spoon or pipe the cream filling on top. Garnish with a Toffifee and a sprinkle of chopped hazelnuts.
- For best results, chill in the fridge for 1-2 hours before serving.
Notes
- This dessert is also delicious served with fresh berries, like raspberries!
- If you prefer a sweeter treat, feel free to mix 1-2 tablespoons of sugar into the cream mixture.
