Name: Tiramisu with honeycomb crunch
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2
Cuisine: Italian
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; a little mild oil like sunflower, for greasing; 85g caster sugar; 2 tbsp clear honey; 1 tsp bicarbonate of soda

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Tiramisu with honeycomb crunch

Tiramisu with honeycomb crunch

James Martin

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Serves 2

More effort

Prep: 30 mins

Cook: 10 mins

A star rating of 4.2 out of 5.11 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal973
fat66g
saturates37g
carbs87g
sugars73g
fibre1g
protein8g
salt0.99g

low

Method

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

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A star rating of 4.2 out of 5.11 ratings

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