• 1 1/2 cups espresso or strongly brewed coffee, chilled
  • 2 tbsp spiced rum
  • 1 & 1/2 tsp instant coffee, divided (We used Starbucks Via)
  • 3 tbsp & 4 tsp Olivino Espresso Balsamic, divided
  • 1/2 cup sugar
  • 8oz cream cheese, softened
  • 1/4 cup chocolate syrup
  • 3 cups heaving whipping cream, divided
  • 6 tbsp powdered sugar, divided
  • 1 pound cake (sliced 1/2 inch thick and into strips)
  • 8oz bag English toffee bits (Health bar is delicious)


  1.  In a shallow flat-bottomed dish combine coffee, rum, 1/2 tsp instant coffee and 2 tbsp espresso balsamic.
  2. Dip enough pound cake strips into coffee mixture to fill in a single layer of a 9x9 inch baking dish, be sure not to over saturate.
  3. Add 1/2 cup sugar, cream cheese, 1 tbsp espresso balsamic, and chocolate syrup to a bowl and beat with an electric mixer until well combined and creamy. (About 2 minutes)
  4. In a separate chilled bowl, add 2 cups whipping cream and nix on high until stiff peaks form.
  5. Add 2 tsp espresso balsamic along with 3 tbsp powdered sugar to whipped cream and mix briefly to combine.
  6. Fold whipped cream into cream cheese mixture and set aside.
  7. In a separate chilled bowl, add 1 cup heavy whipping cream and mix on high until stiff peaks for.
  8. Add 1 tsp instant coffee, 2 tsp espresso balsamic, and 3 tbsp powdered sugar and fold to combine.
  9. Evenly spread half of cream cheese mixture on top of the soaked pound cake.
  10. Add a layer of other whipped cream mixture (espresso mousse) on top of cream cheese layer.
  11. Layer on top of the espresso mouse another layer of the dipped pound cake strips.
  12. Add remaining cream cheese mixture on top of pound cake.
  13. Refrigerate until ready to serve (4 hours minimum, best the next day).
  14. Top with toffee and chocolate syrup immediately before serving and enjoy!

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