Method

• 1.
  ine a 10cm x 22cm loaf pan with plastic wrap, leaving plenty overhanging sides. Melt chocolate and butter in a heatproof bowl set over a saucepan of simmering water (don’t let bowl touch water), stirring until smooth and melted. Place a large piece of baking paper on a baking tray. Spread chocolate thinly over baking paper, in three wide strips, roughly the length and width of loaf pan. Chill until ready to use.
• 2.
  For the honeycomb, line base and sides of a 20cm x 30cm lamington pan with baking paper, leaving 2cm overhanging. Combine sugar, honey, glucose and 2 1/2 tbs water in a deep saucepan over medium heat. Cook, swirling pan For the honeycomb, line base and sides of a 20cm x 30cm lamington pan with baking paper, leaving 2cm overhanging. Combine sugar, honey, glucose and 2 1/2 tbs water in a deep saucepan over medium heat. Cook, swirling pan For the honeycomb, line base and sides of a 20cm x 30cm lamington pan with baking paper, leaving 2cm overhanging. Combine sugar, honey, glucose and 2 1/2 tbs water in a deep saucepan over medium heat. Cook, swirling pan occasionally, until mixture reaches 170°C on a kitchen thermometer and is a smooth golden caramel. Remove from heat and whisk in bicarb soda. Pour into prepared pan. Set aside to harden. Break into pieces, reserving a handful to serve.
• 3.
  Whisk egg yolks and 1/2 cup (110g) caster sugar in a heatproof bowl set over a pan of simmering water until voluminous and thick. Remove from heat. Whisk until cool.
• 4.
  Beat mascarpone with a spatula until smooth, then fold through yolk mixture.
• 5.
  Soak gelatine in a bowl of cold water for 5 minutes to soften. Place eggwhites and remaining 3/4 cup (165g) sugar in a heatproof bowl set over a saucepan of simmering water, whisking until sugar dissolves. Remove from heat. Squeeze excess water from gelatine and add to eggwhite mixture. Transfer to an electric mixer fitted with a whisk attachment and whisk until cool. Fold into mascarpone.
• 6.
  Spoon one-fifth meringue into loaf pan. Top with 1 sheet of chocolate and press down. Top with one-fifth meringue, then a layer of honeycomb. Repeat layers, alternating between chocolate and honeycomb, finishing with a final layer of chocolate. Cover well with overhanging plastic wrap. Freeze overnight.
• 7.
  The next day, dip pan in warm water, then turn out onto a serving tray. Top with chocolate shavings, reserved honeycomb and fresh or frozen raspberries.