Toblerone Recipes


  • 50g softened butter
  • 100g caster sugar
  • 1 egg
  • 50g self raising flour
  • 2 oranges
  • 360g Toblerone
  • 200g cream cheese
  • 200g mascarpone
  • 3 tbsp vanilla extract
  • 300ml double cream
  • 80g icing sugar, plus extra for dusting


  1. Preheat the oven to 180°C, 160°C, fan 4.

  2. Grease and line the base and sides of a 23cm cake tin.

  3. Tip the butter, 50g caster sugar, the egg and flour into a bowl and mix together until a soft batter is formed.

  4. Pour into the cake tin and smooth over – it’s only a very shallow cake. Place in the oven to bake for 10 minutes until just risen and golden brown. Remove and allow to cool totally.

  5. While the cake bakes, peel one orange with a potato peeler and place into a small saucepan. Add the remaining 50g caster sugar and 50ml water.

  6. Set over a medium heat and cook for 5 minutes until the peel has softened and the liquid reduced. Set aside and leave to cool.

  7. Cut the Toblerone into chunks, cutting off the lip at the edge of each triangle. Place the chunks around the inside of the cake tin against the edge.

  8. Roughly chop any leftover Toblerone.

  9. Put the cream cheese, mascarpone, icing sugar and vanilla extract into a bowl and whisk until smooth.

  10. Whisk the double cream until firm peaks, then fold into the cheesecake mixture with the chopped Toblerone, the finely grated zest and juice of the remaining orange and whisk gently to combine.

  11. Spoon into the cake tin, pressing in gently so that the triangles will stay in place against the edge of the cake tin.

  12. Remove the cake tin and slide onto a serving plate.

  13. Pile the cooked orange peel onto the top of the cake and drizzle the orange syrup over the top.

  14. Cut into wedges to serve.

  15. If needed, can be kept in the fridge for up to 3 days, but remove 30 minutes before serving.