In a large mixing bowl, beat together the cream cheese, mascarpone, confectioners' sugar, caramel sauce, and vanilla extract until smooth and creamy.

In a separate chilled bowl, whip the heavy cream until it forms stiff peaks. Gently fold into the toffee cream mixture.

Brew espresso and let it cool. Dip each ladyfinger into the espresso for 1-2 seconds and line the bottom of a 9x13-inch dish.

Spread one-third of the toffee cream over the ladyfingers and sprinkle with crushed Oreos and toffee bits.

Repeat the layering process until finished with the remaining toffee cream on top.

Drizzle optional chocolate fudge or syrup over the top and add extra toppings as desired.

Cover and refrigerate the Tiramisu for at least 6 hours or overnight.

Serve chilled, garnished with whipped cream and a drizzle of caramel before serving.