Wondering what to do with leftover panettone? We've toasted
little cubes and layered it in glasses with jelly and mascarpone
for a simple trifle. Start this a day ahead to set the jelly.
200 gmpanettone, cubed30 gmbutter, melted and cooled30 gmraw sugar300 gmmascarpone200 mlpouring cream70 gmbrown sugar40 mlbrandy, plus extra to serve125 gmraspberries, to serveTo serve:icing sugarPink moscato jelly375 mlpink moscato55 gm (¼ cup)caster sugarThinlypeeled rind and juice of 1 orange1vanilla bean split, seeds scraped2½titanium-strength gelatine leaves, softened in cold water for 3-5 minutes
For pink moscato jelly, stir moscato, sugar, orange rind and juice, vanilla bean and seeds with 125ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and remove from heat. Squeeze excess water from gelatine and stir into moscato mixture until dissolved. Strain into a container (discard vanilla bean and rind) and refrigerate until set (overnight). Jelly can be made several days ahead.
Preheat oven to 200C. Combine panettone, butter and sugar in a bowl and stir to coat well. Toast in the oven on a baking tray lined with baking paper, turning occasionally (6-8 minutes), then set aside to cool.
Whisk mascarpone, cream, sugar and brandy in a bowl until smooth and thick, then set aside.
Spoon a little jelly into the bases of small serving bowls or glasses, top with a few cubes of toasted panettone, then drizzle with a little extra brandy. Spoon mascarpone mixture on top and refrigerate until required (this can be done several hours in advance). Serve trifles scattered with raspberries and dusted with icing sugar.