2 cups thickened cream
1 tablespoon icing sugar mixture
2 x 125g punnets fresh raspberries
460g packet double unfilled sponge cakes
1/3 cup honey, warmed
2 tablespoons pistachio kernels, chopped
Using an electric mixer, beat cream and icing sugar together until medium peaks. Add 2/3 of the raspberries. Beat until mixture is combined and raspberries are roughly chopped.
Using a serrated knife, cut each sponge in half. Place one cake on serving plate. Brush liberally with honey. Top with 1⁄4 cream mixture. Repeat layering, finishing with a layer of cream. Sprinkle with remaining raspberries and pistachios. Serve.