Segment the blood oranges. Cut the panettone into small cubes and drizzle the marsala wine over the top.
Place the egg yolks and the sugar in a bowl and whisk together. Add the cornstarch a little at a time and continue whisking until the mixture is pale and fluffy.
Place the milk and cream in a heavy bottomed pan and bring to the boil. Once boiling, add to the egg and sugar mixture. Stir together and cook over a medium heat until you have a thick custard. Allow to cool, transfer to a piping bag and then chill in the fridge until you are ready to assemble your trifles.
Split the vanilla pod in half and scrape out the seeds. Place the cream, icing sugar and vanilla in a bowl and whisk until thick. Spoon the chantilly cream into a piping bag.
Place a few orange segments into a serving glass. Pipe a layer of cold custard on top. Then add a layer of pannetone and pipe a layer of chantilly cream. Finish with a sprinkling of grated chocolate.
«Vary the flavours in this trifle by using different fruits. Mandarin segments or satsumas soaked in Grand Marnier would make a delicious alternative.»