Panettone Trifle with Chocolate Ganache

For the rest of the trifle

• 400g 70% dark chocolate, roughly chopped, plus extra shavings to serve
• 200ml boiling water
• 800g panettone, sliced
• 125ml (½ cup) Frangelico (use strong coffee for a non-alcoholic version)
• 300g fresh raspberries
• 200g toasted hazelnuts
• 500ml (2 cups) cream, whipped
• Dark chocolate shavings, to serve Icing sugar, for dusting

• Firstly, make the chocolate ganache by melting the dark chocolate, then add the boiling water one spoonful at a time. Keep stirring. It will thicken at first, but will smooth out once all the water is in. Allow to cool.
• Place half the slices of panettone in the base of a trifle dish or bowl. Press them into the shape of the dish with your fingertips. Sprinkle over a layer of raspberries and the toasted hazelnuts. Drizzle with Frangelico or coffee.
• Add a layer of the chocolate ganache, topped with some of the whipped cream.
• Repeat with another layer of panettone, raspberries and hazelnuts. Drench properly in remaining liqueur. Repeat with another layer of ganache and whipped cream.
• Top the trifle with the remaining raspberries, hazelnuts, dark chocolate shavings and icing sugar.
• Refrigerate for 3 to 4 hours before serving.