Method

• 1.
  Soak the gelatine in cold water for 5 minutes to soften.
• 2.
  Meanwhile, place orange rind, cranberry juice, cinnamon and 1/3 cup (75g) sugar in a pan over low heat, stirring to dissolve sugar. Squeeze excess water from the gelatine, then add gelatine to the warm cranberry liquid, stirring to dissolve. Cool, then transfer to a jug and chill for 30 minutes or until mixture has just started to set.

• 3.
  Divide the raspberries among 6 serving glasses or bowls and pour the cranberry jelly over the top. Place in the fridge and chill for 2-3 hours until firm.
• 4.
  Meanwhile, beat egg yolks, mascarpone and remaining 1/3 cup (75g) sugar with electric beaters until thick and pale. Stir through the amaretto. Chop panettone into small pieces and fold through. Spoon the mascarpone mixture over the cranberry jellies.
• 5.
  Whisk thickened cream to soft peaks and spoon on top of the trifles. Scatter each trifle with shaved white and dark chocolate, and serve.