Christmas panettone trifle

Method

1. Jelly

   Make the jelly according to packet directions, pour into a shallow dish and chill until set.

2. Preheat

   Preheat the oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper.

3. Panettone

   Gently toss the panettone, half of the sugar (save the remainder for the berries) and butter together in a large bowl then spread over the prepared tray in a single layer. Bake for 8-10 minutes, turning after 5 minutes or until caramelised and lightly browned around the edges. Remove from the oven and set aside to cool.

4. Berry mixture

   Place the strawberries, raspberries and the remaining sugar in a bowl and mix well. Set aside for 20 minutes, stirring occasionally. Stir in the blueberries.

5. Cream

   For the cream, beat the cream cheese, icing sugar, cream and vanilla with an electric mixer until smooth and thick.

6. Assembling

   Scatter half of the panettone over the base of a 2.5L serving bowl. Dollop with half of the vanilla cream, all of the jelly and half of the berry mixture. Then layer with the remaining panettone (save some to crumble over the top if you like), vanilla cream and berries. Sprinkle with the reserved crumbled panettone. Refrigerate until required. May be made up to a day in advance.

7. Handy hint

   To keep it simpler, use purchased double-thick custard instead of the vanilla cream