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Honey Tiramisu
YIELD: 4-6 servings
INGREDIENTS
Honey-Mascarpone Custard - Honey-Mascarpone Custard
6 - Egg Yolks
3/4 cup - Wildflower Honey
3/4 cup - Milk, whole
16 oz. - Mascarpone Cheese
Ladyfingers - Ladyfingers
1 1/2 cup - Espresso
1/2 cup - Wildflower Honey
30 - Ladyfingers
Topping - Topping
Cocoa Powder, as needed
Chocolate, bittersweet, as needed
DIRECTIONS
In a mixing bowl, over a double boiler, mix the egg yolks and honey. Whisking for about 2 minutes. Slowly add the milk and cook, whisking constantly, until the custard is light and foamy, about 10 minutes. Remove the bowl from the double boiler and set the bowl in ice water; whisk until the custard is cool. About 1 minute.
With a spatula, fold the mascarpone into the custard. Reserve in refrigerator until ready to assemble. In a serperate mixing bowl, combine the espresso and honey. One at a time, carefully dip the ladyfingers in the espresso-honey mixture. Do not oversoak the ladyfingers.
Arrange the dipped ladyfingers into the serving dish, all in the same pattern. Spread one-third of the Honey-Mascarpone Custard over the ladyfingers. Repeat with the dipped ladyfingers, arranging them in the opposite direction. Top again with another third of the custard. Repat with the remaining ladyfingers and custard.
Refrigerate for a minimum of 4 hours and just before serving top with cocoa powder and chocolate. Serve immediately.