Strawberry Limoncello Christmas Trifle

Jelly:

• 2x 85g packets strawberry flavoured jelly crystals
• 250g strawberries, halved

Custard: 

• 3 cups milk
• ½ cup Limoncello
• ½ cup double cream
• 10 egg yolks, beaten
• ½ tsp vanilla paste
• 1 cup CSR Caster Sugar
• 50g White Wings Cornflour
• 1 lemon peel, cut into large strips

To Decorate:

• 1 Panettone Classico (with raisins & candied orange)
• Extra Limoncello, for drizzling
• 900ml thickened cream
• 2 tbsp CSR Pure Icing Sugar
• 150g strawberries

1. Start preparing trifle at least one day before serving. To prepare the jelly, follow the packet instructions. Pour jelly into a trifle bowl or dish. Refrigerate for 1 hour. Arrange strawberries over the jelly. Place back in the refrigerator until completely set.
2. To make the custard, in a large bowl mix together the milk, limoncello, double cream, egg yolks and vanilla paste.
3. Place the caster sugar and cornflour in a saucepan and mix well. Place the saucepan on medium heat and gradually add the milk mixture while stirring. Add the lemon peel and continue to stir, with a whisk continuously. After approximately 8 minutes, the micture will begin to thicken and form a cream texture. Once it reaches the desired thickness remove the saucepan from the heat. Remove lemon peel and continue to stire while the custard is cooling off.
4. Once the custard reaches room temperature pour over the jelly. Refrigerate until set.
5. Once the custard has set, cut the Panettone into large squares. Arrange neatly over the custard. Lightly drizzle with extra Limoncello (optional).
6. Beat the cream and icing sugar together until whipped to a thick consistency. Add the cream mixture over the Panettone pieces and decorate with extra strawberries.