About a week ago my husband and I celebrated our 15th Wedding Anniversary (the crystal glasses seen in my previous post were our gift to one another to remember this rather special milestone). We also decided to take our two boys out for dinner that evening to a local Italian restaurant to delight in some really wonderful food. After a relaxing meal and a glass or two of wine, it finally came time for dessert… tiramisu was spotted on the menu and my choice was made (all rather swiftly). It arrived at the table and naturally the children were keen to have a taste, but with the infusion of coffee and liqueur, a small spoonful was more than enough and they were straight back to their gelato. Phew… all the more for me! 😉
Following that evening, an idea has been rattling around in my head to create a version of this iconic, marvellous dessert that could be equally tempting for both adults AND children. So, despite not having posted a savoury recipe in well over a month, I am hoping that you will indulge me just one more time, so that I can put my head down to rest tonight and get a full night’s sleep! It really has been bothering me to the point of distraction.
One other thing that’s been causing a little lack of sleep lately is the fact that we were given a wonderful big pot of honey just before Christmas from our very kind bee-keeping neighbour. Those of you who follow G&G on Facebook may remember seeing photos of the Honey Bee Swarm in our backyard last October and our fabulous bee-keeping neighbour who came to save the day and remove them for us. I have to say that this pot of honey is very well loved, but I really didn’t want to see it all disappear, slathered onto slices of toast (never mind how delicious that is…)! So, developing this dessert has also allowed me to celebrate the amazing honey bees that visit our garden, along with the incredible-tasting honey that my neighbour and his hives have produced. Thanks very much D!
Honey-choco-misu | Gather and Graze
- 12 Savoiardi Biscuits
- Chocolate (for grating over the top)
Chocolate Dipping Sauce
- 60ml/¼ Cup Heavy Cream
- 60ml/¼ Cup Full-Cream Milk
- 25g Milk (or Dark) Chocolate (chopped into chunks)
Honey Mascarpone Cream
- 300ml Heavy Cream
- 100g/½ Cup Mascarpone Cheese
- 3 Tablespoons Honey
For the dipping sauce, heat the cream and milk in a small saucepan over low heat, until just below boiling point. Remove from the heat and add the chocolate. Leave for a couple of minutes, then stir until completely melted and combined. Allow to cool to room temperature.
To make the Honey Mascarpone Cream, whip the cream in a large mixing bowl until frothy on top. Add the mascarpone and honey and continue to whip until you have soft peaks.
To assemble the dessert, dip the savoiardi biscuits into the dipping sauce, turning them a couple of times in the sauce to ensure completely coated. Place a single layer of the soaked biscuits in the base of a serving bowl (see photos below if unsure), then add a layer of the honey mascarpone cream. Continue layering biscuits and cream, finishing with a layer of cream. Grate some chocolate over the top and refrigerate for about 6 hours (or overnight), for the biscuits to soften and the flavours to infuse. Serve chilled!
Option of adding a little fresh fruit between the layers… berries, sliced banana or mango would all work really well in my opinion.