Honey Tiramisu
Serves 4 – 6
Prep time: 30 minutes
Fridge / chilling time: 4-6 hours
Ingredients:
- 3 XL free-range eggs, separated
- 70g (⅓ cup) caster sugar
- 2 Tbsp Goldcrest Honey
- 1 tsp vanilla extract or paste
- 500g mascarpone
- 200g Boudoir biscuits / ladyfingers
- 1 cup espresso or strong coffee, cooled
- 2 Tbsp Goldcrest Honey
- 4 Tbsp Marsala wine / rum or sherry (optional)
- Cocoa powder, for dusting
Method:
- In a large bowl whisk the egg yolks, caster sugar, Goldcrest honey and vanilla together until very pale and fluffy. Whisk in the mascarpone, a little at a time, until smooth.
- Whisk the egg whites in another bowl until they reach stiff peaks.
- Gently fold egg whites into the mascarpone mixture.
- Combine coffee with Goldcrest honey and Marsala wine if using. Mix.
- Dip a few finger biscuits into the coffee mixture for about 2 seconds per side, then arrange in the bottom of four wide glasses or one large bowl.
- Spoon over a layer of the mascarpone mixture, then repeat with another layer of soaked biscuits. Finish with a layer of mascarpone mixture.
- Dust each glass with a generous amount of cocoa powder. Chill for 4–6 hours before serving.
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