Tiramisu with honeycomb crunch recipe | Good Food

Tiramisu with honeycomb crunch

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

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.