Requires: Straight sided 21 x 23cm trifle dish, electric mixer (or hand beater) and plastic wrap (cling film)
Preheat the oven to 180°C conventional oven/ 160°C fan-forced (350° Fahrenheit/Gas 4).
This recipe requires you to make a Crema diplomatica which combines Crema Pasticciera (Italian pastry cream) and Crema Chantilly. To make the Crema Chantilly, place the thickened cream in a bowl. Add the sifted icing sugar, instant skim milk powder and half of the vanilla bean seeds (or vanilla bean paste). Use an electric mixer or hand beater to beat until stiff peaks form. Refrigerate until ready to use.
Tip: The skim milk powder is used to stabilize the whipped cream.
Place the flaked almonds in a single layer on a baking tray lined with baking paper. Bake, shaking the tray occasionally, until the almonds have turned a light golden brown (approximately 5-7 minutes). Remove from the heat and set aside to cool completely.
Note: Keep a close eye on the flaked almonds as they can burn very quickly.
To make the Crema Pasticciera, use an electric mixer or hand beater to mix the egg yolks and sugar in a stainless steel bowl for 5 minutes or until creamy and well combined. Add the flour and a few tablespoons of the milk and beat until smooth. Heat the remaining milk, orange zest and remaining vanilla bean seeds (or vanilla bean paste) in a large, heavy-based saucepan over medium heat until just below boiling point, then remove from the heat. Gradually whisk the hot milk into the egg yolk mixture, then return to the same saucepan over medium heat. Whisk continuously until thick (it should be thick enough to coat the back of a spoon). Remove from the heat and set aside to cool completely, then refrigerate until the Crema Pasticciera is ready to use.
To make the Crema diplomatica, fold 150g of the Crema Chantilly into the Crema Pasticciera until well combined.
Cut the panettone into 2cm thick slices. Layer 1/3 of the panettone slices at the bottom of a straight sided 21 x 23cm trifle dish. Drizzle with a third of the Vinsanto (or other Italian dessert wine). Sprinkle 1/4 of the candied orange peel over the panettone. Ladle 1/2 of the Crema diplomatica over the candied orange peel, using a spatula or the back of a spoon to level it. Add a layer using 1/4 of the Crema Chantilly. Continue layering using the remaining Panettone, candied orange peel, Crema diplomatica and Crema Chantilly. Finish with a layer using 1/2 of the Crema Chantilly, remaining candied orange peel and a sprinkling of toasted flaked almonds on top.
Cover the trifle with plastic wrap (cling film). Refrigerate for at least 6 hours (or overnight for best results).
Divide the trifle of panettone into 10 portions and serve – buon appetito.