Use up any left-over Panettone in this visually stunning, yet so simple, trifle. Trifles kind of need the booze, but you could switch it out to orange juice if you'd prefer.
Macerate the berries in the Grand Marnier (or orange juice).
Bring 300g cream to a simmer. Stir the chocolate through until melted and the ganache is glossy. Beat the remaining cream together with the mascarpone and icing sugar.
Assemble the trifles. A large glass bowl works, but 6 large glasses gives elegant individual trifles.
Divide the pannetone evenly and place in the bottom of each glass.
Cover the Panettone with a spoonful of berry mixture, including some of the juice to moisten the Panettone.
Alternatively layer the ganache, mascarpone mixture, ganache then mascarpone mixture to fill the glass.
Divide the remaining berries and their juices amongst the glasses. Let set in the fridge for 30 minutes. Enjoy.