TIRAMISU WITH HONEYCOMB CRUNCH

Tiramisu with honeycomb crunch image

The perfect Valentine's dessert, best made ahead to give the flavours time to mingle

Provided by James Martin

Time 40m

Number Of Ingredients 13

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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

Steps:

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.

Nutrition Facts : Calories 973 calories, Fat 66 grams fat, SaturatedFat 37 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 73 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.99 milligram of sodium