1. Prepare the Vanilla Custard

1. In a medium saucepan, heat milk over medium heat until just steaming.

2. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth.

3. Slowly whisk the warm milk into the egg mixture, then pour everything back into the saucepan.

4. Stir constantly over medium heat until thickened, about 5–7 minutes.

5. Remove from heat, stir in butter and vanilla.

6. Let cool slightly, then cover with plastic wrap (pressing against the surface to prevent a skin) and refrigerate.

2. Make the Orange Curd

1. Whisk orange juice, zest, sugar, and eggs in a small saucepan.

2. Cook over low-medium heat, whisking constantly, until thickened (about 8–10 minutes).

3. Remove from heat, stir in butter until melted.

4. Strain through a sieve for a smooth texture. Chill in the fridge.

3. Whip the Mascarpone Cream

1. In a chilled bowl, beat heavy cream until soft peaks form.

2. In another bowl, beat mascarpone, powdered sugar, and vanilla until smooth.

3. Gently fold whipped cream into mascarpone mix until fully blended.

4. Toast the Almonds

• Add sliced almonds to a dry skillet over medium heat. Toast until golden brown and fragrant, about 3–5 minutes. Let cool.

5. Assemble the Trifle

1. In a trifle bowl, layer:

   • A third of the panettone cubes

   • A layer of custard

   • A layer of orange curd

   • A sprinkle of raspberries

   • A generous dollop of mascarpone whipped cream

   • A light dusting of toasted almonds

2. Repeat until ingredients are used up, finishing with mascarpone cream and a final sprinkle of raspberries and almonds.

3. Garnish with orange zest for a festive touch.

6. Chill and Serve

• Refrigerate for at least 2 hours before serving. This helps meld the flavors together beautifully.