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How to make Tiramisu with Honeycomb Crunch

Feb 18, 2020

Weekend is long gone, and we are anxiously craving for Friday! Cravings are not only meant for weekends but also for the mid-week! There are times when you want to have a delectable dessert, isn't it? And, if you are also feeling the same, then, don't worry! Instead of sinking into a morass of despair, why not give a chocolaty boost to uplift your gloomy mood. This crunchy Tiramisu makes a pleasant ending to your boring monotonous days. Feeling better? Done correctly, a classic Tiramisu can be transcendental. Tiramisu is a classic no-bake Italian dessert made combining espresso-dipped sponge finger biscuits in creamy, lightly sweetened mascarpone cheese cream.

Serves: 2                                                                                       Taste: Sweet

Prepping Time: 30 Mins                                                      Cooking Time: 10 Mins


  • 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.

 You can keep the leftover honeycomb in an airtight container for a week.


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