Method

• 1.
  Preheat oven to 180°C. Line a large baking tray with baking paper.
• 2.
  For the panettone crumble, place the panettone in a food processor and pulse until coarsely chopped. Transfer to prepared tray and toast in the oven, stirring occasionally, for 15-20 minutes until golden. Remove from oven and place on a tray lined with paper towel to cool (the mixture will crisp up). Scatter over the icing sugar and toss to combine. Set aside.
• 3.
  Meanwhile, to make the custard, whisk the cream and icing sugar to soft peaks. Place the custard in a large bowl and stir through the zest and juice. Fold through the whipped cream and refrigerate until ready to use. Set aside. Spoon custard into bowls and scatter with panettone crumble to serve.
• 4.
  Spoon custard into bowls and scatter with panettone crumble and extra lemon zest to serve.