Honeyed Espresso Cream

This is a deconstructed healthier version of the famous tiramisu, minus the sugar, booze and biscuits. Exceptionally light and fluffy, with a hint of honeyed sweetness; it certainly hits the spot when you crave something soft, smooth and decadent.


Cooking Methods

  • Baking


    1 shot espresso coffee (approx. 60 ml)
    5 ml vanilla essence
    500 g mascarpone
    20 ml Food Lover’s Honey
    250 ml cream
    1 slab Waitrose Seriously Rich Dark Chocolate, or similar
    a few raspberries or blueberries (optional)


    In a large mixing bowl, combine coffee, vanilla essence, mascarpone and honey.
    In a separate bowl, whip cream until stiff. Fold mascarpone mixture into cream, allowing mixture to become streaky. Do not over work it; keep the streaky effect.
    Grate chocolate on a fine grater.
    Spoon half the cream into 6 small glasses; sprinkle with a layer of grated chocolate and top with the remaining cream. Top with a layer of chocolate and garnish with a couple of raspberries or blueberries. Refrigerate. Enjoy as a light but luxuriant treat after a hard day.
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