Ingredients

• 50g butter, melted
• 1/4 cup (60ml) honey
• 10 sheets filo pastry
• 1/4 cup (40g) pistachio kernels, thinly sliced
• Fresh raspberries, to serve
• Fresh blackberries, to serve
• Fresh figs, cut into thin wedges, to serve

White chocolate mousse

• 180g white chocolate, coarsely chopped
• 3 egg yolks
• 300ml thickened cream
• 1 egg white
• 1/3 cup (70g) caster sugar

Method

• Step 1 Preheat oven to 180C. Line 2 oven trays with baking paper. Combine butter and honey in a bowl. Place filo on work surface. Cover with a damp tea towel to prevent drying out. Brush 1 filo sheet with butter mixture. Top with another filo sheet and brush with butter mixture. Continue layering with remaining filo and butter mixture. Sprinkle with two-thirds pistachios.
• Step 2 Use a large knife to trim edges. Cut filo sheet lengthways into thirds. Cut each filo strip into 6 even rectangles (you should have 18 rectangles). Arrange on prepared trays. Bake in oven, swapping trays halfway through cooking, for 15 minutes or until lightly golden and crisp. Cool on trays.
• Step 3 Meanwhile, to make chocolate mousse, stir chocolate in a heatproof bowl over a saucepan half-filled with simmering water until melted. Set aside for 5 minutes to cool. Whisk in egg yolks until well combined.
• Step 4 Use an electric mixer to whisk cream in a bowl until soft peaks form. Use a metal spoon to gently fold through chocolate mixture. Use a clean electric mixer to whisk egg white and sugar in a clean, dry bowl until firm peaks form. Gently fold one-third of egg whites through chocolate mixture to loosen. Gently fold through remaining egg white. Cover with plastic wrap and place in the fridge for 4 hours to set.
• Step 5 Place one-third of the filo rectangles on serving plates. Top with a little chocolate mousse. Arrange half the berries and onethird of remaining pistachios over mousse. Repeat layering, finishing with a filo layer and a sprinkling of pistachios. Serve immediately with figs.