HONEYCOMB AND COFFEE PARFAIT

First, make the honeycomb. Put 200g (7oz) of the caster sugar and the honey into a large pan — the mixture will expand — over a medium heat. Heat the pan gently to dissolve the caster sugar, then simmer for two minutes. Remove the pan from the heat and add the bicarbonate of soda. Be sure to mix it very quickly as the syrup will fizz immediately. Pour the honeycomb mixture into a pre-lined tray and leave it for 5 minutes. It will rise slightly. Leave it for another 5 minutes to cool completely, then remove it from the tin. Break the honeycomb into pieces and keep it in an airtight container, in a cool, dry place. You’ll only need about half of the honeycomb for the parfait, so you can keep the rest for tasty snacking! To make the parfait, put the egg yolks into a small pot. Stir the instant coffee into the 60ml (2fl oz) of water and add this to the egg yolks in the pot, along with 75g (2½oz) of the caster sugar and whisk to combine. Place the pot over a low heat and cook gently, stirring continuously, for about five to 10 minutes, or until the mixture is thick enough that you can draw a line across the bottom of the pan using a wooden spoon. Remove the pot from the heat and pour the egg yolk, coffee and caster sugar mixture into a mixing bowl. Set it aside to cool. In a clean mixing bowl, whisk the egg whites to form soft peaks. Add the remaining caster sugar and whisk until glossy. Fold the meringue mixture into the egg yolk, coffee and caster sugar mixture, then fold in the whipped cream. Line a 20cm (8in) cake tin with cling film. Pour half of the parfait mixture into the lined tin. Sprinkle about half of the honeycomb you’re using on top of the parfait, them pour the remainder of the parfait over the honeycomb. Top with more of the honeycomb. Put the parfait in the freezer for two hours until it is frozen just solid.