Method

• 1.
  For honey mead jelly, soak gelatine leaves in a bowl of cold water for 5 minutes to soften. Place the honey and 1/4 cup (60ml) mead in a saucepan over high heat.
• 2.
  Cook, swirling pan, for 2 minutes or until honey dissolves. Remove from heat. Squeeze excess water from the gelatine, then stir into the honey mixture until melted and combined.
• 3.
  Add the remaining 1 3/4 cups (440ml) mead to gelatine mixture and stir to combine. Transfer to a 4L trifle dish, cover with plastic wrap and chill for 4-6 hours to set.
• 4.
  Grease and line two baking trays with baking paper. For the honeycomb, place sugar, golden syrup and 1/2 cup (125ml) water in a saucepan over low heat. Cook, stirring, for 2-3 minutes until the sugar dissolves. Increase heat to medium-high and cook, swirling pan occasionally, for 6-8 minutes until dark golden.
• 5.
  Working quickly, remove pan from heat and whisk in bicarbonate of soda (honeycomb will foam).
• 6.
  Pour into prepared trays, tilting to spread evenly (do not stir – it’s a good idea to have a second person help tilt the second tray while you tilt the first). Set aside for 1 hour to harden.
• 7.
  To make the chocolate sauce, place the chocolate in a heatproof bowl and set aside. Place the thin cream in a saucepan over high heat. When the cream starts to bubble around edges, pour over the chocolate. Set aside for 2 minutes or until melted, then stir until smooth. Stir through oil and set aside until needed.

• 8.
  Using electric beaters, and in batches if necessary, whisk thickened cream to stiff peaks, then fold in yoghurt.
• 9.
  Combine biscuits and Grand Marnier in a bowl. Break honeycomb into pieces and place in a separate bowl, reserving large shards for the top of the trifle.
• 10.
  To assemble, spread one-quarter cream mixture over honey mead jelly, drizzle with one-third honey and top with half the biscuit mixture.
• 11.
  Top biscuits with another one-quarter cream mixture and one-third honey, then scatter over half the crushed honeycomb.
• 12.
  Top honeycomb with another one-quarter cream mixture and one-third honey, and top with the remaining biscuit mixture. Finish with a final layer of cream mixture and top with remain honeycomb, arranging larger shards upright.
• 13.
  Drizzle with the chocolate sauce to serve.