Panettone and mango trifle with lemon verbena and verjuice jelly

For verjuice jelly, stir verjuice, sugar, lemon verbena and 750ml water in a large saucepan over medium-high heat until sugar dissolves. Bring to the boil; remove from heat and set aside for flavours to develop (2-4 hours). Strain syrup into a clean saucepan; bring to a simmer. Squeeze excess water from gelatine, add to pan and stir to dissolve. Pour jelly mixture into a 5-litre trifle bowl; refrigerate for at least 4 hours or overnight to set.

Meanwhile, for passionfruit curd, whisk passionfruit and lime juice, yolks and sugar in a bowl over a saucepan of gently simmering water until thick and pale (8-10 minutes). Remove from heat; gradually whisk in butter until incorporated. Refrigerate until chilled (3 hours).

Arrange panettone in a single layer over jelly, crumble in any offcuts to fill gaps, then scatter over mango. Drizzle over 250ml (1 cup) Sauternes; refrigerate until required. Place remaining Sauternes and lemon verbena in a small saucepan and bring to the boil. Remove from heat, cool, then strain. Whisk mascarpone, crème fraîche, milk and strained Sauternes mixture in an electric mixer until firm peaks form. Spoon evenly over mango layer. Refrigerate until required.

Whisk passionfruit curd to loosen. Spoon evenly over mascarpone layer. Refrigerate to set lightly (1 hour).

For salted-lime meringue, whisk egg whites and sugar in a heatproof bowl over a saucepan of gently simmering water until sugar dissolves and a thermometer inserted into the mixture reads 70°C. Transfer meringue to an electric mixer and whisk on high until cool and very thick (10-12 minutes). Whisk in ½ tsp fine salt and lime zest until combined.

Spoon meringue over the curd layer, then, using the back of a spoon, create peaks and swirls. Arrange mango slices and passionfruit pulp around meringue. Using a blow torch, toast meringue until golden. Serve scattered with lime zest.