Roasted duck breast with plum sauce
This easy yet impressive recipe makes a stylish main course for a special occasion
Tiramisu with honeycomb crunch
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 2
Skip to ingredients
- 1 egg yolk
- 2 tbsp caster sugar
- ¼ tsp vanillapaste or extract
- 85g mascarpone
- 150ml double cream
- 2 tbsp Kahlúa
- 5 tbsp very strong coffee
- 85g sponge fingers
- cocoa powderfor dusting
For the honeycomb
- a little mild oillike sunflower, for greasing
- 85g caster sugar
- 2 tbsp clear honey
- 1 tsp bicarbonate of soda
Nutrition: per serving
- kcal973
- fat66g
- saturates37g
- carbs87g
- sugars73g
- fibre1g
- protein8g
- salt0.99glow
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.
