Visit our Online Store
How to make Tiramisu with Honeycomb Crunch
Feb 18, 2020

Serves: 2 Taste: Sweet
Prepping Time: 30 Mins Cooking Time: 10 Mins
Ingredients:
- Egg yolk - 1
- Castor sugar - 2 tbsp
- Vanilla paste or extract - ¼ tsp
- Mascarpone cheese – 85 gms
- Kahlúa – 2 tbsp
- Sponge fingers – 100 gms
- Double cream - 150ml
- Strong coffee or Espresso - 5 tbsp
- Cocoa powder - For dusting purpose
For the honeycomb:
- Oil/Butter -For greasing purpose
- Castor sugar – 100 gms
- Honey – 2 tbsp
Step 1: Whisk the egg yolk with the castor sugar and vanilla paste until pale.
Step 2: Add the mascarpone and cream, then beat with a hand blender until smooth and thick. You can use Bajaj’s HB21 Hand Blender for a good blending experience.
Step 3: Take a bowl and put the Kahlua and coffee and dip in enough sponge fingers to cover the bottoms of two small bowls.
Step 4: Cover with half the creamy mixture. Repeat the same process with more soaked biscuits, garnishing with more creamy mixture until your bowls are full.
Step 5: Sprinkle with a little cocoa powder and allow it to cool for at least 2 hrs or overnight.
For the honeycomb:
Step 1: Grease a baking tray or tin with butter/oil.
Step 2: Take a pan and gently heat sugar and honey with a splash of water until melted.
Step 3: Increase the heat and bubble to a good caramel colour.
Step 4: Put off the heat and whisk in the bicarb and tip-off onto the baking tray to cool.
Step 5: Once it hardens, crush it or break it into shards, and scatter over the tiramisus to serve.
Tip: You can keep the leftover honeycomb in an airtight container for a week.
Comments
Be the first one to comment. See all Hide