• 2 eggs
  • 50 grams caster sugar
  • 250 grams mascarpone cheese
  • 300 milliliters double cream, whipped
  • 1 pack lady fingers
  • 4 pack of Flakes
  • Syrup:
  • 50 grams caster sugar
  • 45 milliliters water
  • 15 milliliters caramel vodka
  • Honeycomb:
  • 125 grams caster sugar
  • 75 grams golden syrup
  • 40 milliliters water
  • 5 grams bicarbonate of soda
  • Milk chocolate, melted - optional
  • Cardboard cereal box


  1. For the honeycomb pour the water, sugar and golden syrup into a pan and heat gently stirring until the sugar has dissolved.
  2. Turn up the heat and stop stirring. Bring to a boil until it reaches 145°C on a sugar thermometer. This should take around 10 minutes.
  3. Take off the heat and quickly stir in the bicarbonate of soda. Be careful as it will foam up. Pour into a cardboard box lined with baking paper. (I like to use a cereal box) Leave to set and cool.
  4. For the syrup, stir the water, sugar and caramel vodka together and leave on the side for the sugar to dissolve and infuse together.
  5. For the tiramisu, beat together the eggs and sugar until double in size. It should be paler in colour and very fluffy. Will take around 4-5 minutes.
  6. Beat in the mascarpone cheese until combined. Fold in the whipped double cream until smooth.
  7. To assemble the tiramisu, dip the ladyfingers into the syrup and cover the base of your serving dish. Top with the creamy mixture and smooth it to the sides. Cover with a good sprinkling of Flake. Repeat until you have reached the top of your dish. I like to twist my ladyfingers 90° each layer to give the tiramisu a stronger structure.
  8. Smash the cooled and set honeycomb into shards and place on top of the tiramisu to decorate. Enjoy :D