Lyndey Milan’s tiramisu with chocolate and honeycomb

METHOD

1. Combine coffee and liqueur in a shallow bowl and leave to cool.

2. Place egg yolks and sugar in a medium bowl over boiling water (ensuring bowl does not touch water) over medium heat. Reduce heat to low, beat with electric beaters or hand whisk until very thick and foamy (approximately 15 minutes). Remove from heat and continue to beat until cool. Fold in mascarpone.

3. In a separate bowl, whip cream with vanilla until almost stiff. Gently fold into the mascarpone mixture and set aside.

4. Dip the Savoiardi into the coffee mixture and roll over but don’t soak or they’ll fall apart. Arrange in the bottom of approx.

27 x 16 cm oblong baking dish (or container similarly sized). Spoon half the mascarpone cream filling over the biscuits. Repeat process with another layer of biscuits covered with tiramisu cream. Refrigerate 3 hours or overnight.

5. Meanwhile for the honeycomb: line a baking tin with baking paper. Gently heat

the sugar and honey with 2 tsp water in a heavy-based pan until melted. Allow to bubble until a deep caramel colour, approx. 5 minutes, then lift off the heat, whisk in the bicarb all at once and quickly tip onto the baking tin to cool. Once cold, slice thinly into shards.

6. To serve, grate chocolate over tiramisu and scatter with honeycomb.

Lyndey’s note: test your baking dish by checking it for size against your savoiardi biscuits, choosing one which will fit half the packet in one layer. Honeycomb will keep for a week in an airtight tin.