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Honey Tiramisu

Serves 4 – 6

Prep time: 30 minutes

Fridge / chilling time: 4-6 hours


  • 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


  1. 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.
  2. Whisk the egg whites in another bowl until they reach stiff peaks.
  3. Gently fold egg whites into the mascarpone mixture.
  4. Combine coffee with Goldcrest honey and Marsala wine if using. Mix.
  5. 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.
  6. Spoon over a layer of the mascarpone mixture, then repeat with another layer of soaked biscuits. Finish with a layer of mascarpone mixture.
  7. Dust each glass with a generous amount of cocoa powder. Chill for 4–6 hours before serving.

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