Ingredients Moscato, raspberry & panettone trifles 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. Prep time 30 mins, cook 10 mins (plus setting, cooling). Makes 8-10. 200 gm panettone, cubed 30 gm butter, melted and cooled 30 gm raw sugar 300 gm mascarpone 200 ml pouring cream 70 gm brown sugar 40 ml brandy, plus extra to serve 125 gm raspberries, to serve Icing sugar, to serve Pink moscato jelly 375 ml pink moscato 55 gm (¼ cup) caster sugar Thinly peeled rind and juice of 1 orange Vanilla bean split, seeds scraped 2½ titanium-strength gelatine leaves, softened in cold water for 3-5 minutes. Method 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). Brought to you by Gourmet Traveller As seen in the December 2013 issue of Gourmet Traveller magazine .