Panettone Trifle

1. Toast the flaked almonds in a dry pan over medium heat for 2 to 3 minutes, shaking often, until golden. Tip them straight onto a plate to cool, or they will keep colouring in the hot pan.
2. Toss the berries with the caster sugar and leave them to stand for 15 minutes, until the sugar draws out some juice.
3. Scatter half the panettone across the base of a 3 litre trifle bowl. Spoon over half the marsala.
4. Spoon over half the berries along with their juices, then half the custard, spreading it to the edge of the bowl so you get clean layers down the side of the glass.
5. Repeat with the remaining panettone, marsala, berries and custard.
6. Whip the cream with the icing sugar and vanilla to soft peaks. Stop while it still slumps off the whisk. Overwhipped cream will not spread without tearing the custard underneath.
7. Spread the cream over the top and cover with cling film. Chill for at least 4 hours, or overnight.
8. Scatter the toasted almonds and extra berries over just before it goes to the table, so the almonds stay crisp.

Without alcohol: use orange juice. The panettone brings enough flavour of its own that you lose very little.

For a richer trifle: use the Ottolenghi Cherry and Cream Panettone. Its tart cherry and custard cream filling sits naturally alongside the berry and custard layers.

Getting ahead: build it to the end of step 5 up to two days out. Add the cream on the day.

Also worth making with the last of it: panettone French toast and panettone bread and butter pudding. More sweets in our Christmas desserts guide.