Honey Tiramisu

Honey Tiramisu

YIELD: 4-6 servings


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


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.