Tiramisu with honeycomb crunch
- Preparation and cooking time
- More effort
- Serves 2
The perfect Valentine's dessert, best made ahead to give the flavours time to mingle
For the honeycomb
- 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.