Go Back

Honeycomb and Raspberry Viennetta

A luxurious dessert combining layers of chocolate, honeycomb, and raspberry mousse, perfect for summer evenings.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Chocolate Layer
  • 150 g dark (70%) chocolate, roughly chopped
  • 30 g unsalted butter
For the Mousse
  • 7 large eggs, separated Use very fresh, properly cold eggs.
  • 275 g raw caster sugar
  • 375 g mascarpone Beat until smooth.
  • 3 leaves gold-strength gelatine Soak in cold water for 5 minutes.
For the Raspberry Layer
  • 200 g fresh or frozen raspberries, crushed Fresh raspberries add brightness.
For the Honeycomb
  • 165 g caster sugar For honeycomb.
  • 1 tbs honey
  • 2 tbs glucose syrup Substitute with golden syrup or light corn syrup if necessary.
  • 1 tsp bicarbonate of soda Add quickly to the hot mixture.

Method
 

Preparation
  1. Line a 10cm x 22cm loaf pan with plastic wrap, leaving plenty of overhanging sides.
  2. Melt chocolate and butter in a heatproof bowl over simmering water, stirring until smooth and melted.
  3. Spread chocolate thinly over baking paper on a baking tray in three wide strips. Chill until ready to use.
  4. For honeycomb, line a 20cm x 30cm lamington pan with baking paper.
Cooking Honeycomb
  1. Cook sugar, honey, glucose, and 2 1/2 tbs water in a saucepan over medium heat until it reaches 170 degrees C.
  2. Whisk in bicarb soda and pour into prepared pan. Let harden, then break into pieces.
Making the Mousse
  1. Whisk egg yolks and 1/2 cup caster sugar over simmering water until thick.
  2. Beat mascarpone until smooth and fold into yolk mixture.
  3. Whisk egg whites and remaining sugar over water until dissolved, mix in soaked gelatine, and beat until cool.
  4. Fold into mascarpone mixture.
Layering and Freezing
  1. Spoon one-fifth meringue into loaf pan, top with a layer of chocolate, then one-fifth meringue and a layer of honeycomb.
  2. Repeat layers, finishing with chocolate. Freeze overnight.
Serving
  1. The next day, dip pan in warm water, turn out onto a tray, and top with chocolate shavings, reserved honeycomb, and raspberries.
  2. Slice with a hot knife for clean layers. Serve on chilled plates with an espresso or a fizzy lemon soda.

Notes

Use a candy thermometer for the honeycomb. Work fast when adding bicarbonate; the reaction is instant and dramatic. Freeze overnight for best results. Warm the knife under hot water for clean slices.