Tiramisu
Ingredients
1/2 cups caster sugar
1/3 cup runny honey
3/4 tsp bicarbonate of soda
2 cups milk powder
3 titanium-strength gelatine leaves
2 cups thickened cream
250g chocolate ripple biscuits, finely crushed
80g unsalted butter, melted, cooled
6 eggs, separated
1kg mascarpone
300ml strong black coffee
200ml hazelnut liqueur
450g sponge finger biscuits
100g dark (70%) chocolate, chopped
1 tsp vegetable oil
Dark cocoa, to serve
Preparation
1. Place 1/2 cup sugar, honey and 2 tbs water in a deep saucepan over medium-low heat. Stir to dissolve sugar. Increase heat to high and bring to the boil. Cook, without stirring, for 5 minutes . Remove from the heat, add bicarb and 1/2 cup milk powder, and stir to combine. Quickly pour into prepared tray to set and cool completely, then roughly chop.
2. Soak gelatine in cold water for 5 minutes to soften. Place 1 cup cream in a saucepan over low heat and bring to a simmer. Remove from heat. Squeeze excess water from gelatine and add to cream. Stir to dissolve, then cool completely. Grease a 22cm square pan and line with 3 layers of plastic wrap, leaving 10cm overhanging (this helps to remove tiramisu). Combine biscuits and butter in a bowl. Press into base of prepared pan and chill until needed. To make the mascarpone cream, whisk egg yolks and remaining 1 cup sugar for 4-5 minutes or until thick and pale. Add remaining 1 cup cream until thick, then add mascarpone and remaining cups (180g) milk powder, and whisk until thick. Whisk in gelatine mixture, then set aside.
3. Whisk eggwhites to stiff peaks, then, in 2 batches, fold into mascarpone mixture. Chill until ready to assemble. To assemble tiramisu, combine coffee and hazelnut liqueur in a shallow bowl. Dip sponge finger biscuits into coffee mixture and arrange in a single layer over biscuit base. Spread with one-third mascarpone cream. Repeat dipping and layering process to create 3 layers. Fold the overhanging plastic wrap over top of tiramisu to enclose. Chill for 4 hours or until set.
4. When ready to serve, place chocolate and oil in a heatproof bowl set over a saucepan of simmering water. Stir until melted, then cool to room temperature. Dust tiramisu with cocoa and scatter with honeycomb. Drizzle with chocolate to serve.
Lara Kh.