Moscato, raspberry and panettone trifles

1.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.

2.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.

3.Whisk mascarpone, cream, sugar and brandy in a bowl until smooth and thick, then set aside.

4.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.