food
Honeycomb Tiramisu
Not into coffee? We've got a tiramisu that's right up your alley
Supplies
Honeycomb
- 125 grams caster sugar
- 75 grams golden syrup
- 40 milliliters water
- 5 grams bicarbonate of soda
- Milk chocolate, melted - optional
- Cardboard cereal box
Syrup
- 50 grams caster sugar
- 45 milliliters water
- 15 milliliters caramel vodka
Honeycomb Tiramisu
- 2 eggs
- 50 grams caster sugar
- 250 grams mascarpone cheese
- 300 milliliters double cream, whipped
- 1 pack lady fingers
- 4 pack of Flakes
Steps
Honeycomb
- Pour the water, sugar and golden syrup into a pan and heat gently stirring until the sugar has dissolved.
- 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.
- 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.
Syrup
- Stir the water, sugar and caramel vodka together and leave on the side for the sugar to dissolve and infuse together.
Honeycomb 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.
- Beat in the mascarpone cheese until combined. Fold in the whipped double cream until smooth.
- 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.
- Smash the cooled and set honeycomb into shards and place on top of the tiramisu to decorate. Enjoy :D