Youve got to cut corners sometimes, and using a Crunchie bar for the honeycomb is a great way to add a new dimension to this classic Italian dessert.
1 egg, separated 2 tbsp caster sugar 125g mascarpone 1 tsp vanilla extract 100ml double cream 150ml strong coffee or espresso, cooled to room temperature 2 tbsp Tia Maria, marsala or brandy 10-12 sponge fingers 1 x 40g Crunchie bar, chopped 2 tsp finely grated dark chocolate
1 Put the egg yolk and 1 tablespoon sugar in a mixing bowl and beat with an electric whisk for 3-4 minutes, until pale, thick and moussey. In a separate bowl, soften the mascarpone with the vanilla extract, then gradually beat in the yolk mixture until smooth.
2 Softly whip the double cream, then fold it into the mascarpone mixture. In a clean, dry mixing bowl (make sure the beaters are really clean, too), whisk the egg white to medium peaks. Lightly fold into the mascarpone mixture and set aside.
3 Sweeten the coffee with the remaining sugar, then stir in the Tia Maria. Dip four sponge fingers in the coffee mixture and use them to line the base of two serving glasses. Spoon or pipe over a layer of the mascarpone mixture, then sprinkle over some of the Crunchie.
4 Repeat, layering the dipped sponge fingers, mascarpone mix and Crunchie until you reach the top of the glasses. Chill for at least 20 minutes, then sprinkle over the dark chocolate to serve.
