– 600/800g Panettone, cut into 1.5cm slices
– 100ml Frangelico or coffee
– 100g toasted hazelnuts
– 300g raspberries or cherries, plus a few extra for decoration
– 1 tub mascarpone
– 2 tubs cream cheese
– 1 tin condensed milk
– Juice of 2 lemons
– 250ml cream
– 220g (1 cup) icing sugar
– 1 vanilla pod, split lengthways and seeds scraped

Place half the slices of panettone in the base of a trifle dish. Press them into the shape of the dish with your fingertips. Sprinkle over a layer of berries and the toasted hazelnuts. Now add a good drizzle of Frangelico or coffee, if you want a non alcoholic version. Repeat with another layer of panettone, berries and nuts. Drench properly in remaining liqueur. Allow to soak for 10–15 minutes. Whisk together the mascarpone, cream cheese, condensed milk, lemon juice, cream, icing sugar and vanilla seeds. Spoon this mixture over the cake. Cover with cling film, place in the fridge and allow to set for a couple of hours. Top with fresh berries and nuts and serve. This delicious Christmas pudding is best made a few hours before serving, so that the cake is still fresh and tasty. Now that’s what we call a trifle.