Food & Wine
Tiramisu with honeycomb crunch
Valentine’s Day is here and although you may have already planned the perfect evening, you may have forgotten about dessert.
This tiramisu makes the perfect romantic ending to your Valentine’s Day and is best made ahead to give the flavours time to mingle.
You will need:
* One egg yolk.
* Two tablespoons of caster sugar.
* A quarter teaspoon vanilla extract.
* 85g mascarpone.
* 150ml double cream.
* Two tablespoons Kahlúa.
* Five tablespoons of very strong coffee.
* 85g sponge fingers.
* Cocoa powder, for dusting.
For the honeycomb:
* Mild oil, like sunflower, for greasing.
* 85g caster sugar.
* Two tablespoons honey.
* One teaspoon bicarbonate of soda.
What to do:
Whisk the egg yolk with the caster sugar and vanilla essence 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 two hours or overnight.
For the honeycomb, oil a baking tray or tin. 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 bicarbonate of soda 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.