Tiramisu with honeycomb crunch

Tiramisu with honeycomb crunch

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(8 ratings)

Prep: 30 mins Cook: 10 mins

More effort

Serves 2
The perfect Valentine's dessert, best made ahead to give the flavours time to mingle

Nutrition and extra info


  • kcal973
  • fat66g
  • saturates37g
  • carbs87g
  • sugars73g
  • fibre1g
  • protein8g
  • salt0.99g
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  • 1 egg yolk
  • 2 tbsp caster sugar
  • ¼ tsp vanilla paste or extract



    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 85g mascarpone
  • 150ml double cream
  • 2 tbsp Kahlúa
  • 5 tbsp very strong coffee
  • 85g sponge fingers
  • cocoa powder, for dusting

For the honeycomb

  • a little mild oil, like sunflower, for greasing
  • 85g caster sugar
  • 2 tbsp clear honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…


  1. Whisk the egg yolk with the caster sugar and vanilla paste until pale. Add the mascarpone and cream, then beat with an electric whisk until smooth and thick.

  2. Put the Kahlua and coffee in a bowl and dip in enough sponge fingers to cover the bottoms of 2 small bowls or ramekins. Cover with half the creamy mixture, repeat with some more soaked biscuits, topping with more creamy mixture, until your dishes are full. Dust with a little cocoa powder and chill for at least 2 hrs or overnight.

  3. For the honeycomb, oil a baking tray or tin or line with a non-stick mat. Gently heat the sugar and honey with a splash of water in a heavy-based pan until melted. Increase the heat and bubble to a good caramel colour, then lift off the heat, whisk in the bicarb and tip onto the baking tray to cool. Once cold, crush with a rolling pin or thinly slice into shards, and scatter a little over the tiramisus to serve. Leftover honeycomb will keep for a week in an airtight tin.

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Comments (8)

mickforfood's picture

First time tiramisu maker here. I really needed some clarification on the '5 table spoons of coffee'. Was this tablespoons of ground coffee or the liquid coffee? The Kahlua above is obviously referring to liquid so I assumed the coffee was as well. Once I dipped the sponge fingers in, it was clear it was no where near enough! Would be good to get some more details on this.

roseleanor's picture

The coffee is definitely liquid, and it should be enough. The idea is to very quickly dip the sponge fingers in, not to let them soak for even a second.

pawlika's picture

I made this for a Family occasion and it was delicious. It's really easy to make and the results are a really tasty and deliciouis dessert which looks like it took far longer than it actually did. i didn;t have any Tia Maria so used a chocolate/coffee liqueur that i found in the back of the cupboard but other than that, stuck to the original recipe. Will definintely make this one again.

michala2160's picture

Very creamy and yummy, I will be making this again!

leandas2007's picture

I made this for Valentines day pudding, used Baileys as that was what I had in the fridge. It was really light, very nice. Making again this week in a larger quantity for a family gathering :o)

teenagebaker's picture

made this for a special occasion for my family, they loved it!

ruthy10's picture

I made this as part of a 3 course valentines meal for my boyfriend and he loved it. the honey comb didn't quite go to plan, possibly a bit too much sodium bicarbonate as it didn't set properly. Will definitely be making again

lisel1969's picture

I made this for dessert on my boyfriend's birthday and it went down a treat. Didn't bother with the honeycomb but it was still delicious without it

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