Tiramisu with honeycomb crunch

Tiramisu with honeycomb crunch

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

Difficulty and servings

Moderately easy

Serves 2

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 10 mins

Method

  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.

973 kcalories, protein 8g, carbohydrate 87g, fat 66 g, saturated fat 37g, fibre 1g, sugar 73g, salt 0.99 g

Recipe from Good Food magazine, February 2010.

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Latest comments and suggestions

  • 17 February 2010

    ThomMich rated this recipe

    4 stars

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  • 14 March 2010

    Lars rated this recipe

    3 stars

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  • 10 April 2010

    Pickled Pepper rated and commented on this recipe

    5 stars

    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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  • 16 February 2011

    ruthy rated and commented on this recipe

    5 stars

    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

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  • 20 February 2011

    courtneywilliamson rated and commented on this recipe

    4 stars

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

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  • 06 March 2011

    Fave Recipes rated and commented on this recipe

    5 stars

    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)

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  • 26 September 2012

    Phoenix rated and commented on this recipe

    5 stars

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

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  • 15 February 2013

    Ania rated and commented on this recipe

    5 stars

    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.

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Difficulty and servings

Moderately easy

Serves 2

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 10 mins

Ingredients

  • 1 egg yolk
  • 2 tbsp caster sugar
  • ¼ tsp vanilla paste or extract
  • 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
  • 1 tsp bicarbonate of soda
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973 kcalories, protein 8g, carbohydrate 87g, fat 66 g, saturated fat 37g, fibre 1g, sugar 73g, salt 0.99 g

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