Honey Tiramisu

1. Wash Up!

2. Make the filling: Whisk together the egg yolks and honey in a large bowl until combined. Bring a medium saucepan of water to a simmer. Place the bowl with the egg yolk mixture over the simmering water, making sure the bowl does not touch the water. Whisk the mixture constantly for about 8 to 10 minutes or until the mixture is thick and lighter in color. Remove from the heat. Whisk in the mascarpone and 3 tablespoons of the rum until smooth. Beat the whipping cream to stiff peaks in a separate bowl. Gently fold the whipped cream into the mascarpone mixture until combined. Set aside.

3. Build the tiramisu: Combine the espresso and remaining 3 tablespoons rum in a shallow bowl. Working one at a time, dip the lady fingers into the espresso mixture and place side by side in the bottom of a 3-quart serving dish until the entire bottom surface is covered. (You should still have about half undipped ladyfingers left.) Gently spread half of the mascarpone mixture over the ladyfingers. Repeat the process again, dipping the ladyfingers, arranging in a single layer, and topping with the remaining mascarpone cream. Cover and refrigerate for at least 6 hours to allow the tiramisu to set.

To Serve: Before serving, dust the top of the tiramisu with a generous layer of cocoa powder. Cut into slices to serve.

Pro Tip: Depending on the size and shape of your baking dish, you may need to break some of the ladyfingers in half to cover.

Table Talk: Have you ever been living your life and for just a moment you felt like you were in a movie? What happened?