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