Tiramisu with Honeycomb Chocolate


My Tiramisu has a rich and creamy mascarpone texture, light and airy sponge finger biscuits, hints of coffee and hazelnut and most importantly, honeycomb chocolate! It is the perfect summer dessert especially because my recipe has no cooking or stove top requirements. There is no making a custard or making your own sponge fingers so this is another "cheat" idea that tastes just as good (dare I say better...?) that the "real" tiramisu that a chef makes from scratch.


To make my Tiramisu with Honeycomb Chocolate you are looking at only a few simple steps:

  • Put together the cream and mascarpone filling

  • Dipping the sponge finger biscuits in the coffee and hazelnut liquid

  • Crushing the honeycomb chocolate and grating the dark chocolate

  • Assembling the Tiramisu by layering the biscuits, cream and chocolate.

  • Refrigerate for 4 hours before enjoying the flavours of mascarpone cream, perfect coffee, hazelnut liqueur and honeycomb chocolate.

And now it's time to get onto the recipe! You will be surprised when everyone complements you on this Tiramisu. It took me a little while but I perfected it for my daughter who can never order Tiramisu in a restaurant since the sponge fingers biscuits they use are not gluten free and so it was up to me to make sure we created a recipe that would blow us away!


As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can save. Can’t wait to hear from you. Enjoy x

Serves 14

Sponge Fingers:

400g sponge finger biscuits (I used Schar GF)

1.5 - 2 cups water

1 cup Frangelico Hazelnut Liqueur

1.5 tablespoons instant coffee or 2 shots of coffee

Mascarpone Cream:

600ml fresh cream

750g mascarpone cheese (good quality)

60g (1/3 cup) icing sugar

Chocolate:

50g dark chocolate, finely grated

3 x 50g bars Violet Crumble

Serving Bowl size: 25cm diameter

1. Using a rolling pin, crush only 2 of the Violet Crumble bars in a plastic bag until in resembles crumbs, and then set aside.

2. Using an electric mixer or handheld, beat the cream with the icing sugar until firm. Remove whisk and fold in the mascarpone cheese until well combined.

3. Add the water, coffee and Frangelico in a wide bowl. Dip a few of the sponge finger biscuits (one at a time) and arrange in a layer of the glass service bowl or dish.

4. Spread 1/3 of the cream over the biscuits and then sprinkle 1/3 of the grated chocolate over the cream and a third of the crushed Violet Crumble.

5. Repeat the process twice - Biscuits, Cream, Chocolate, Violet Crumble.

6. On the final layer of cream and chocolates, add the final bar of Violet Crumble by breaking chunky pieces with your hands (or knife) and scattering it over the top.

7. Place in fridge to chill for 4 hours. Enjoy!




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