Method

1. Line a loaf pan with plastic wrap, leaving some overhanging on all sides.
2. Place the egg yolks, sugar and honey in a bowl and beat with an electric mixer until thick and pale. Set aside.
3. In a small saucepan heat the milk over medium high heat and bring to just below boiling point. Gently beat the milk into the egg mixture and then gently fold the mascarpone with a spatula until well combined.
4. Spread the mixture into the prepared loaf pan and cover with plastic wrap and freeze overnight.
5. When ready to serve remove the parfait from the freezer and pan. Slice and serve with raspberries and fresh honeycomb if desired.