Gordon shows us how to finish in a hurry with the speedy trifle recipe he featured on Cookalong Live
Serves 4
1. Sift the icing sugar into the mascarpone and whisk together with the cream liqueur, cinnamon and orange zest.
2. In a separate bowl, beat the double cream until three-quarters whipped. Fold the cream into the mascarpone mixture.
3. Cut the panettone into small cubes, place in a large bowl and sprinkle over the brandy. Toss to coat evenly.
4. Place a spoonful of the cream mixture into the bottom of 4 serving glasses/bowls. Layer half the panettone on top, followed by another layer of cream. Scatter over with the remaining panettone. Warm a dessert spoon in some hot water and use it to shape four quenelles of the cream to place on top of each dessert.
5. Finally, dust over a little icing sugar and finish with some grated chocolate.
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