Cut the edible paper to make the base and the top of the torrone; put the base onto a baking tray and place the stainless steel food shaping mould (without its base), grease the sides with a little butter and line with parchment paper, so it will stick perfectly to the sides.
Pre-heat the oven at 150°C (302°F) to toast the fruit;
Place the fruit onto a baking tray lined with parchment paper and toast in the oven for 15 minutes;
After 15 minutes, turn the oven off, slightly open the door to keep the temperature constant: the ingredients will combine better;
Start beating the egg whites in a stand mixer with the whisk attachment at medium speed (6), then gradually increase the speed to 8 and then 10;
Slowly add 30gr of caster sugar while beating (the mixture will get white and compact);
Combine the remaining sugar and 70 gr of water over medium heat and cook the syrup stirring occasionally to 121°C -249°F, (when bubbles get bigger);
In another pot cook the honey to 121°C (249°F);
With the mixer on medium speed, slowly stream the hot syrup into the egg whites;
Likewise stream the hot honey;
Turn the mixer off and check the texture: it must be plastic and sticky. Do not overwork the mixture, otherwise it will get too dry and hard. If it is still soft and liquid, go on beating for a few minutes; keep the texture under strict control;
Take the hot toasted fruit out of the oven and add it to the mixture;
Combine fast, if the temperature decreases, you won’t be able shape torrone properly;
Pour the mixture into the mould you have previously fitted with the edible and parchment paper;
Level evenly with an oiled spatula;
Cover with the other sheet of edible paper and press it down;
Let it cool down for at least 12 hours; it has to crystallize completely in a cool dry place;
Run a sharp knife between the torrone and the base of the mould, remove and cut it into 3 pieces of about 3x21cm size: they are not regular? It doesn’t matter; they are wonderfully tasty!