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Start by making the toffee cream. In a large bowl, beat the cream cheese, mascarpone, confectioners’ sugar, caramel sauce, and vanilla until smooth.
In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the toffee mixture until light and fluffy. You don’t want the whipped cream to deflate, so keep the motion delicate.
Quickly dip each ladyfinger into the cooled espresso for 1 to 2 seconds per side and line the bottom of a 9x13-inch (33x23 cm) dish. A long soak will make them mushy.
Spread one-third of the toffee cream over the top, then sprinkle with a third of the crushed Toffee Crunch OREO cookies and Heath toffee bits.
Continue layering the ladyfingers, cream, cookies, and toffee until all ingredients are used, finishing with a thick layer of cream on top. You’ll have two layers of ladyfingers and three layers of cream and cookie-toffee mix.
Drizzle chocolate and extra caramel (2 tbsps / 30 ml) over the top, sealing in the crumbs. Add more toffee bits and crushed OREOs on top for a finished look if you like.
Cover and refrigerate for at least 6 hours, or overnight, until the layers soften and the flavors blend together.
To serve, top with whipped cream and a warm drizzle of caramel or a pinch of Maldon salt.