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Tiramisu with honeycomb crunch

Tiramisu with honeycomb crunch

A star rating of 4.2 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 2

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

low insalt0.99g


  • 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


  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, February 2010

Goes well with


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A star rating of 4.2 out of 5.11 ratings

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