Toffifee Dessert Cups

Ein Glas mit Toffifee Dessert, das auf mehreren runden Holzscheiben steht.

5 von 1 Bewertung

If you're looking for a quick dessert in a glass that's delightfully creamy, crunchy, and irresistibly delicious, then this easy Toffifee dessert is going to be your new favorite go-to!

Vorbereitung5

Zubereitung20

Gericht: Dessert

Küche: German

Keyword: Toffifee

Niveau: Ganz einfach

Servings: Portionen

Calories: 627kcal

Author: Christoph

Equipment

Thermomix
Rühraufsatz (Schmetterling)
Schüssel
Schneidebrett
Messer
6 Dessertgläser mit 150-200 ml Fassungsvermögen

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 Toffifee
Add the Toffifee to the mixing bowl and chop 10 sec / Speed 10.

Pro Tip: During the summer, pop the Toffifee in the fridge beforehand, otherwise they'll be too warm and soft to chop properly.

40 g Heavy cream, 40 g Butter
Scrape 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 Butter
First, add the butter pieces to the mixing bowl and heat 3 min 30 sec / 50 °C / Speed 1.
1 Packung Toffifee
Next, 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 cream
First, 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 spread
Add 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 hazelnuts
Divide 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.

Note: If you're prepping this dessert way ahead of time (or overnight), wait to add the Toffifee garnish right before serving, as the caramel can soften and melt from the moisture of the cream over time.

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.