First I gotta give a shout out to Keran who passed the recipe on to me, which I now give to you ;)
1 pkg (10.75 ozs) frozen pound cake, thawed and cut into 9 slices
3/4 strong brewed coffee (room temperature)
1 cup sugar
1/2 cup chocolate flavored syrup
1 pkg (8 ozs) mascarpone cheese or cream cheese, softened
2 cups whipping (heavy) cream
2 bars (1.4 ozs each) chocolate covered toffee candy, chopped
Arrange cake slices in bottom of rectangular baking dish, 11x7x1 1/2inches, cutting cake slices if necessary to cover bottom of dish. Drizzle coffee over cake.
Beat sugar, chocolate syrup, and mascarpone cheese in large bowl with electric mixer on medium speed until smooth. Add whipping cream. Beat on medium speed until light and fluffy. Spread over cake. Sprinkle with candy.
Cover and refrigerate for at least 1 hour, but no longer than 24 hours to set dessert and blend flavors.
Yield: 12 servings
The dessert will keep for longer than 24 hours. My family of three cannot eat a whole pan in a day, but we can get it polished off in a week for sure ;) It actually tastes better when the coffee can really sink into the cake :)
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