Boil the kettle, cut the jelly into cubes and measure the tropical juice into a jug.
Cut the passion fruit in half, scoop out the flesh and add to the juice. Top up with the boiling water.
Gently drop in the jelly cubes and stir until dissolved. The passionfruit seeds will sit on top, this is fine. Set aside and allow to cool a little.
Trim the top, bottom and edges off the panettone. Cut into cubes and pop in a dish. Evenly pour over the cointreau and allow to sit. Open, drain and pat dry the tinned mandarins.
Combine the custard and lemon curd in a bowl by using the electric whisk. Cover and chill until needed.
Whip the cream until it forms soft peaks. Add in the condensed milk and continue to whip until it forms stiff peaks.
Cut open the vanilla pod, scrape out the seeds. Fold the vanilla and mascarpone into the cream. Cover and chill until needed.
To assemble.
Lay 55g of panettone at the bottom of each trifle glass, cover with approx 6 segments of mandarins.
Next, spoon over some of the passionfruit seeds from the jelly until they are all used up.
Pour ten amounts of the cooled jelly over the base of cake and fruit. Cover and refrigerate for at least 4 hours or until the jelly has set.
