Tiramisu with honeycomb crunch

• egg yolk↗1
• caster sugar↗2 tbsp tbsp
• vanilla tsp

  paste or extract

• mascarpone↗85g g
• double cream↗150ml ml
• Kahlúa↗2 tbsp tbsp
• very strong coffee↗5 tbsp tbsp
• sponge fingers85g g
• cocoa powder↗

  for dusting

• a little mild oil

  like sunflower, for greasing

• caster sugar↗85g g
• clear honey↗2 tbsp tbsp
• bicarbonate of soda↗1 tsp tsp

Step-by-step instructions

1. 1

   Whisk the egg yolk with the caster sugar and vanilla paste until pale. Add the mascarpone and cream, then beat with an electric whisk until smooth and thick.

2. 2

   Put the Kahlua and coffee in a bowl and dip in enough sponge fingers to cover the bottoms of 2 small bowls or ramekins. Cover with half the creamy mixture, repeat with some more soaked biscuits, topping with more creamy mixture, until your dishes are full. Dust with a little cocoa powder and chill for at least 2 hrs or overnight.

3. 3

   For the honeycomb, oil a baking tray or tin or line with a non-stick mat. Gently heat the sugar and honey with a splash of water in a heavy-based pan until melted. Increase the heat and bubble to a good caramel colour, then lift off the heat, whisk in the bicarb and tip onto the baking tray to cool. Once cold, crush with a rolling pin or thinly slice into shards, and scatter a little over the tiramisus to serve. Leftover honeycomb will keep for a week in an airtight tin.