Curtis Stone's panettone and eggnog trifle with cherries

Method

1. Step 1

   In a medium heavy-based saucepan, bring the milk and half the cream to simmer over medium heat, stirring occasionally. 

2. Step 2

   Meanwhile, in a large heatproof bowl, whisk 2/3 cup (150g) caster sugar, the egg yolks and salt for 5 mins or until very pale and light. Whisk the cornflour into the egg yolk mixture. Gradually add the hot milk mixture, whisking to combine.

3. Step 3

   Return the custard mixture to the saucepan. Whisk constantly over medium-low heat for 5 mins or until a few bubbles burst on the surface and the custard is thick and glossy. Remove from heat and whisk in the butter and vanilla until well combined.

4. Step 4

   Strain custard through a fine sieve into a shallow container. Cover with plastic wrap, pressing directly onto the surface. Place in the fridge for at least 2 hours or until cold and set.

5. Step 5

   Meanwhile, in a large bowl, toss the cherries, lemon juice and remaining caster sugar to coat. Set aside, tossing occasionally, for 20 mins or until cherries release their juices.

6. Step 6

   In a large bowl, whisk the icing sugar, rum or orange juice, nutmeg and remaining cream until stiff peaks form.

7. Step 7

   Arrange one-third of the panettone in the base of a 12-cup (3L) trifle dish. Top with half the custard, half the cherry mixture and half the whipped cream mixture. Repeat layering with half the remaining panettone, the remaining custard and the remaining cherry mixture. Top with the remaining panettone and whipped cream mixture. Place in the fridge for 1 hour to chill before serving.