Tiramisu With Honeycomb Crunch
This sumptuous tiramisu recipe combines layers of espresso-soaked sponge fingers with a rich and velvety mascarpone cream. To add a delightful crunch, a homemade honeycomb topping completes this indulgent dessert. An elegant treat that's perfect for a special occasion or a festive gathering.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 2
Nutrition
- Calories: 973 calories
- Fat Content: 66 grams fat
- Saturated Fat Content: 37 grams saturated fat
- Carbohydrate Content: 87 grams carbohydrates
- Sugar Content: 73 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 0.99 milligram of sodium
Comments
No comments found.