Honey Tiramisu

Instructions

1. 1

   Dip ladyfingers into the coffee for about 3-5 seconds on each side. They should be soft and pliable but not too wet.

   Tip: Use a shallow dish for this step.

2. 2

   In a medium saucepan, combine the honey, butter, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved.

   Tip: Be patient, as this can take a few minutes.

3. 3

   In a small bowl, whisk together the egg yolks. Gradually add the hot honey mixture to the egg yolks, whisking constantly.

   Tip: Make sure to temper the eggs.

4. 4

   Remove the saucepan from the heat and stir in the chocolate until melted and smooth.

   Tip: Let it cool slightly.

5. 5

   In a large bowl, whisk together the heavy cream and vanilla extract. Fold in the mascarpone cheese until smooth.

   Tip: Be gentle to avoid deflating the cream.

6. 6

   To assemble the tiramisu, start with a layer of ladyfingers in the bottom of a serving dish. You can trim them to fit the dish if needed.

   Tip: Use a spatula to spread the mascarpone cream evenly.

7. 7

   Drizzle half of the honey mixture over the ladyfingers, followed by half of the coffee-soaked ladyfingers. Repeat this process one more time.

   Tip: This is where the magic happens.

8. 8

   Cover the dish with plastic wrap and refrigerate for at least 3 hours or overnight.

   Tip: Let it set before serving.

9. 9

   Just before serving, sprinkle the flour over the top of the tiramisu to prevent it from getting too soggy.

   Tip: Use a fine-mesh sieve to do this.