AT A GLANCE
Using a shop-bought panettone takes some of the work out of this trifle. If the panettone is fresh, simply use it as is; if not, toasting it can bring it back to life. This trifle is free-form, so it can be assembled at the last minute; otherwise assemble it in advance and give it some time in the fridge - a couple of hours or even overnight - for the flavours to mingle. Serve it in individual glasses or bowls, or as one grand centrepiece. Start this recipe a day ahead to make the jelly.
|01||For lemon jelly, stir sugar, lemon rind and 500ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and cook for 1 minute, then remove from heat and stir in lemon juice and liqueur. Squeeze excess water from gelatine, add to jelly mixture, stir to dissolve, then strain through a fine sieve into a container and refrigerate overnight to set.|
|02||For roasted apricots, preheat oven to 220C. Combine sugars and spices in a bowl, spread evenly in a roasting pan large enough to fit apricots in a single layer, then press apricots, cut-side down, into sugar, stand for 10 minutes, then turn cut-side up and scatter rinds in between fruit. Combine juices, wine and vanilla seeds in a jug, drizzle over apricots and roast, turning and basting with pan juices occasionally, until apricots are golden brown and tender (10-15 minutes). Set aside to cool.|
|03||Preheat oven to 180C. Toss panettone and butter in a bowl to coat, then spread on a baking tray lined with baking paper and bake until toasted (6-7 minutes). Set aside to cool.|
|04||Whisk yolks, sugar and liqueur in a heatproof bowl over a saucepan of simmering water until thick and pale (3-4 minutes), transfer to an electric mixer and whisk until cooled to room temperature, then fold in mascarpone.|
|05||To assemble, spoon a few apricots and a little roasting liquid and mascarpone mixture into glasses, top with spoonfuls of lemon jelly, then panettone, drizzling panettone with a little extra liqueur to taste. Spoon on another layer of apricots and mascarpone mixture, then top with apricots and crumbled panettone and serve.|