Method

• 1.
  Preheat oven to 180°C. Grease 2 baking trays and line with baking paper.
• 2.
  Place cardamom and pistachios in a food processor and whiz until finely chopped. Set aside.
• 3.
  Place 1 sheet filo on a prepared tray, brush with butter and sprinkle with 1 tbs pistachio mixture. Repeat with another filo sheet on second tray. Bake, swapping shelves halfway, for 10-12 minutes or until golden. Transfer to a wire rack and scatter each sheet with 2 tbs pistachio mixture. Set aside to cool. Repeat with remaining filo.
• 4.
  For yoghurt cream, soak gelatine in cold water for 5 minutes to soften. Meanwhile, place sugar and 1 cup (250ml) cream in a saucepan over medium heat and stir until sugar is dissolved. Squeeze excess water from gelatine and add to cream mixture, stirring until dissolved. Remove from heat and stand for 20 minutes or until cooled. Place yoghurt in a bowl, add cooled cream mixture and whisk to combine.

• 5.
  In a stand mixer fitted with the whisk attachment, whisk remaining 950ml cream to firm peaks and fold through yoghurt mixture.
• 6.
  Scatter 3/4 cup (90g) pistachio mixture over base of trifle dish. Top with sponge pieces and drizzle with orange blossom water. Scatter over another 1/4 cup (30g) pistachio mixture and top with one-third yoghurt cream. Chill for 30 minutes or until almost set (stand remaining yoghurt cream at room temperature to prevent it setting).
• 7.
  Coarsely crumble 3 pistachio filo sheets and scatter over chilled yoghurt cream layer. Top with another one-third yoghurt cream and return to fridge for 30 minutes or until almost set. Reserve 1/4 cup (30g) remaining pistachio mixture for topping and scatter remainder over yoghurt cream in dish.
• 8.
  Top with remaining yoghurt cream. Chill for 1 hour or until fully set. Break remaining pistachio filo sheet into shards. Top trifle with shards and reserved pistachio mixture. Drizzle with honey.
• 9.
  To make spun sugar, place golden syrup in a saucepan over medium heat and cook for 5-10 minutes until a sugar thermometer reaches 150°C. Set aside for 3 minutes to cool. Lay a large sheet of baking paper on a work surface. Dip 2 forks in toffee, then hold them in one hand with the backs of the forks facing each other. Working quickly and from a height, flick forks from left to right to drizzle toffee onto the paper in long, fine threads. While still warm, and with clean hands, scoop up sugar threads and form into a ball. Place on top of trifle to serve.