A sun-drenched Sicilian alley meets a neon-soaked London tube station in this frozen parade of crackle and berry — cinematic, loud, and impossibly indulgent. Pack a spoon, a passport, and a sense of mischief.
Why make this recipe
Because life needs texture: the glassy snap of honeycomb, the velvet hush of mascarpone mousse, and dark chocolate like a midnight city skyline. It’s a showstopper that travels — a dessert that tastes like a summer market in Palermo played back in slow motion, with raspberries cutting through like a bright trumpet solo.
How to make Jamie Oliver’s Honeycomb and Raspberry Viennetta
This is assembly theatre: melt, whisk, whip, layer, and then wait (the best part). Chill the chocolate into broad strips; craft honeycomb that hisses and puffs like a street-cart spectacle; then fold mousse and meringue into clouds. Layer everything in a lined loaf pan and freeze — the tension builds overnight and the reveal is glorious.
Ingredients:
- 150g dark (70%) chocolate, roughly chopped
- 30g unsalted butter
- 7 eggs, separated
- 1 1/4 cups (275g) raw caster sugar
- 375g mascarpone
- 3 gold-strength gelatine leaves
- 200g fresh or frozen raspberries, crushed
- 3/4 cup (165g) caster sugar (for honeycomb)
- 1 tbs honey
- 2 tbs glucose syrup
- 1 tsp bicarbonate of soda
Directions:
- Line a 10cm x 22cm loaf pan with plastic wrap, leaving plenty overhanging sides. Melt chocolate and butter in a heatproof bowl over simmering water, stirring until smooth and melted. Spread chocolate thinly over baking paper on a baking tray in three wide strips. Chill until ready to use.
- For honeycomb, line a 20cm x 30cm lamington pan with baking paper. Cook sugar, honey, glucose, and 2 1/2 tbs water in a saucepan over medium heat until it reaches 170 degrees C. Whisk in bicarb soda and pour into prepared pan. Let harden, then break into pieces.
- Whisk egg yolks and 1/2 cup caster sugar over simmering water until thick. Beat mascarpone until smooth and fold into yolk mixture.
- Soak gelatine in cold water for 5 minutes. Whisk egg whites and remaining sugar over water until dissolved, mix in soaked gelatine, and beat until cool. Fold into mascarpone mixture.
- Spoon one-fifth meringue into loaf pan, top with a layer of chocolate, then one-fifth meringue and a layer of honeycomb. Repeat layers, finishing with chocolate. Freeze overnight.
- The next day, dip pan in warm water, turn out onto a tray, and top with chocolate shavings, reserved honeycomb, and raspberries.
How to serve Jamie Oliver’s Honeycomb and Raspberry Viennetta
Slice with a hot knife for clean layers. Serve on chilled plates with an espresso or a fizzy lemon soda. Don’t be shy — garnish with extra crushed raspberries and shards of honeycomb for maximum street-food drama. Thin slices let the textures sing; thick wedges are for sharing conspiratorially.
How to store Jamie Oliver’s Honeycomb and Raspberry Viennetta
Keep tightly wrapped in plastic or in an airtight container in the freezer for up to 1 month. Thaw in the fridge for 30–45 minutes (or on the counter for 5–10 minutes) before serving so it softens but keeps structure.
Tips to make Jamie Oliver’s Honeycomb and Raspberry Viennetta
- Use a candy thermometer for the honeycomb — 170°C is the sweet spot for that perfect amber snap.
- Work fast when adding bicarbonate; the reaction is instant and dramatic.
- Freeze overnight — resist the temptation to slice early. The layers set better with time.
- For clean slices, warm and dry a long knife under hot water between cuts.
- If your chocolate seizes, whisk in a tiny splash of hot cream or butter to rescue it.
Variations (if any)
- Swap dark chocolate for milk or white if you want a sweeter, softer finish.
- Stir a spoonful of espresso into the mascarpone for a mocha twist.
- Fold in toasted pistachios or chopped hazelnuts for extra crunch.
- Make a boozy version by folding in a tablespoon of Frangelico or rum into the mascarpone mix.
FAQs
Q: Can I make the honeycomb ahead of time?
A: Absolutely — store honeycomb in an airtight container at room temperature for up to 2 weeks. Keep it dry; humidity is the enemy.
Q: What if I don’t have glucose syrup?
A: Golden syrup or light corn syrup can substitute, though texture and shine may vary slightly. Using straight sugar + honey risks crystallization.
Q: Can I use fresh raspberries instead of frozen?
A: Yes — fresh raspberries add brightness. If they’re very juicy, macerate briefly with a little sugar to concentrate the flavor.
Q: Is this safe with raw eggs?
A: The recipe uses both whipped egg yolks and whites. Use very fresh, properly cold eggs. If concerned, pasteurized eggs are a good swap.
Q: How do I avoid the honeycomb sticking to the pan?
A: Line generously with baking paper and allow the honeycomb to cool completely before removing. A quick thump on the counter helps it release.
Conclusion
If you want the original inspiration and Jamie’s take on this honeycomb and raspberry beauty, check out Jamie Oliver’s honeycomb and raspberry Viennetta recipe at Delicious. For more desserts that travel like a midnight market, explore Jamie Oliver’s dessert recipes collection.
Honeycomb and Raspberry Viennetta
Ingredients
Method
- Line a 10cm x 22cm loaf pan with plastic wrap, leaving plenty of overhanging sides.
- Melt chocolate and butter in a heatproof bowl over simmering water, stirring until smooth and melted.
- Spread chocolate thinly over baking paper on a baking tray in three wide strips. Chill until ready to use.
- For honeycomb, line a 20cm x 30cm lamington pan with baking paper.
- Cook sugar, honey, glucose, and 2 1/2 tbs water in a saucepan over medium heat until it reaches 170 degrees C.
- Whisk in bicarb soda and pour into prepared pan. Let harden, then break into pieces.
- Whisk egg yolks and 1/2 cup caster sugar over simmering water until thick.
- Beat mascarpone until smooth and fold into yolk mixture.
- Whisk egg whites and remaining sugar over water until dissolved, mix in soaked gelatine, and beat until cool.
- Fold into mascarpone mixture.
- Spoon one-fifth meringue into loaf pan, top with a layer of chocolate, then one-fifth meringue and a layer of honeycomb.
- Repeat layers, finishing with chocolate. Freeze overnight.
- The next day, dip pan in warm water, turn out onto a tray, and top with chocolate shavings, reserved honeycomb, and raspberries.
- Slice with a hot knife for clean layers. Serve on chilled plates with an espresso or a fizzy lemon soda.