460g double unfilled sponge cake
1/3 cup Cointreau
2 cups store-bought thick vanilla custard
Honeycomb, raspberries and chopped pistachios, to serve
1/2 cup caster sugar
2 free-range egg yolks
600g firm fresh ricotta, crumbled, at room temperature
2 tsp vanilla bean paste
600ml thickened cream
2 Tbsp caster sugar
1 Tbsp cornflour
3/4 cup water
2 cups frozen raspberries
For raspberry sauce, put sugar and cornflour in a medium saucepan. Stir in water until well combined. Add raspberries. Cook over medium heat until mixture thickens and comes to a simmer. Simmer for 2 minutes. Remove pan from heat and set aside to cool for 10 minutes. Chill for 1 hour, until cold.
To make ricotta cream, use an electric mixer with the whisk attachment to beat sugar and yolks for 5 minutes, or until doubled in volume. Add ricotta and vanilla and beat for 3 minutes, or until smooth. Add cream and beat for 1 minute, or until soft peaks form.
In a 3.5L trifle dish, arrange one-third of the sponge, roughly torn. Drizzle over Cointreau. Dollop one-third each of the raspberry sauce, custard and ricotta cream, then repeat layering. Decorate with honeycomb, raspberries and chopped pistachios, and serve.
How to make your own honeycomb
You can buy fresh honeycomb but making your own is fun!
Line a 20 x 30 cm slice pan with baking paper and place on a rack (the pan will heat up once honeycomb is poured). Combine 1 1/2 cups caster sugar, 1/3 cup honey, 1/3 cup golden syrup and 1/2 cup water in a large heavy-based saucepan over low heat, stirring until sugar dissolves.
Increase heat to high and boil, without stirring, for 5 minutes, or until syrup hits the 150 degrees C 'hard crack' stage on a candy thermometer. Remove immediately from heat and dip base of pan in cold water for 2 seconds, the remove.
Stir in 2 teaspoons sifted bicarb soda (mixture will bubble). Pour straight into prepared tray. Set aside to harden and cool for at least 1 hour.
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