Tiramisu with honeycomb crunch

Adding a little homemade honeycomb to this tiramisu finishes it off beautifully, and your Valentine is guaranteed to be impressed!

TAKES 40 MINUTES, PLUS CHILLING • SERVES 2

1 egg yolk

2 tbsp caster sugar

¼ tsp vanilla paste or extract

85g/3oz mascarpone

150ml/¼ pint double cream

2 tbsp Kahlúa coffee liqueur

5 tbsp very strong coffee

85g/3oz sponge fingers

cocoa powder, for dusting

FOR THE HONEYCOMB

a little mild oil, such as sunflower, for greasing

85g/3oz caster sugar

2 tbsp clear honey

1 tsp bicarbonate of soda

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

2 Put the Kahlúa and coffee in a bowl and dip in enough sponge fingers to cover the bottoms of two 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 hours or overnight.

3 For the honeycomb, oil a baking sheet 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 on to the baking sheet or tin to cool. Once cold, crush with a rolling pin or thinly slice into shards, and scatter a little over the tiramisus to serve.

PER SERVING 973 kcals, protein 8g, carbs 87g, fat 66g, sat fat 37g, fibre 1g, sugar 73g, salt 1g