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50 grams caster sugar
250 grams mascarpone cheese
300ml double cream, whipped
1 pack lady fingers
4 pack of Flakes
50 grams caster sugar
15ml caramel vodka
125 grams caster sugar
75 grams golden syrup
40 ml water
5 grams bicarbonate of soda
milk chocolate, melted - optional
cardboard cereal box
For the 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 145ºC 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.
For the syrup, stir the water, sugar and caramel vodka together and leave on the side for the sugar to dissolve and infuse together.
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.
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 90º 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.
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- When I think about tiramisu, I think about a classic recipe with a coffee flavor, but I'm not the biggest fan of coffee, so I've added a twist to give it a new lease of life. I've got honeycomb on top to give it a lovely bit of crunch. I love the layers in tiramisu, and I've added caramel vodka to those ladyfingers. It tastes delicious. This is how you make it. To start, I'm going to show you how to make the honeycomb. This is actually super easy to make. So into a pan, I'm going to add some water. Pour that in, and on top of that, I'm going to add in some castor sugar, and finally, some golden syrup. I'm just going to mix that until it's all combined over a low heat. I'm now going to pop my sugar thermometer in and I'm going to bring that mixture to a boil. You then want to boil it for about 10 minutes if you don't have one of these. If you do, you're looking for it to go to the hard cracked stage, which is about 145 degrees C. So my honeycomb is ready. I'm going to take out the thermometer, take it off the heat. Be careful as it's gonna be so hot, and I'm going to pour in some bicarbonate soda. Now, this is gonna foam up, so be ready. Just gonna stir that all together. Just a quick stir, and then I'm going to pour that into my cardboard box. Now, the reason why I'm using a cardboard box is so it doesn't carry on cooking afterwards. You don't want to add it to a metal pan, otherwise it will get too hot, so pour that in. I've just lined that with some baking paper, and now I'm going to let that set. It should only take about 30 minutes to an hour. Time to make the filling of the tiramisu. I have some double cream in a bowl and I'm going to whip that until soft peaks form. So get that arm workout going. So that's really coming together now. I'm almost at my soft peak stage, so I'm just going to leave it there and pop it onto the side. Now, into a separate big bowl, I have two eggs, and into that I'm going to add in some castor sugar. Pour that over. Now, I love using eggs in my tiramisu, as it gives it that really rich flavor. So I'm just going to beat those together until they're light and fluffy. So that's looking pretty good. They're done now. A little tip to knowing when your eggs are ready is you want to lift up your beaters. If you can leave a swell on top of your eggs, that's when it's done. So take off the excess, and now I'm going to fold in my mascarpone cheese. So grab a spoon and just start with a small amount and get that mix in. Try and be as light as you can, but you might need to use your beaters. And I'm just going to in the rest of the cheese. I love this tiramisu. It's so rich and creamy, and the great thing is, you can switch up those flavors in the middle. So add the rest of that in. Even though I'm not using coffee for my tiramisu, I'm keeping it traditional with using mascarpone and eggs. Time to fold in the whipped cream. So add that all in and fold it in. My mixture is smooth, so that's that ready. Time to assemble the tiramisu. I have some flake. I'm going to be crumbling that into the layers of the tiramisu. I have some ladyfingers. I'm going to be dunking that into my syrup that I made earlier. Now in here, we've got some castor sugar, some water, and some caramel vodka, and you just want to mix that all together and let that sit to infuse. So I'm now going to take my ladyfingers and I'm going to dunk those in. You want to give them a little soak 'cause later on they're going to be turning into a sponge once it's soaked up all of that delicious syrup. So give that a dunk, and you want to place that along the base of your serving dish. Pop that in. You just wanna repeat until the base is covered. So rotate, let the excess drip off, and add it in. The base is sorted. Time to add the creamy tiramisu filling. So I'm just going to spoon that on and smooth that out to the edges. Now on top of that, I'm going to crumble over some flake. You can't beat flake. Get a nice layer there. And now I'm just going to repeat the process again, but starting with my ladyfingers facing 90 degrees to the right. This is just to give the tiramisu a strong structure. So my honeycomb is set. Time for the fun part. It's nice and cold, so I'm going to grab a wooden spoon and bash it into some pieces. I'm now going to place some of the shards on top of my tiramisu. So that is how you make my homemade honeycomb tiramisu. This is perfect for those of you that don't love coffee or you'd like bit of a twist. It's got layers of delicious flavor, starts off with a sponge base, a creamy tiramisu, topped with some chocolate, and then to finish, some honeycomb for a bit of crunch. You're gonna want to try this.