Ingredients

· 800 g vanilla custard

· 200 ml thickened cream

· 50 g icing sugar mixture

· Zest of 2 lemons, extra to serve

· Juice of 1 lemon

For panettone crumble

· 400 g leftover panettone

· 50 g icing sugar mixture

Method

Preheat oven to 180°C. Line a baking tray with baking paper. Place the panettone in a processor and pulse until coarsely chopped. Transfer to prepared tray and toast in the oven, stirring occasionally, for 15 minutes until golden. Remove from oven and place on a tray lined with paper towel to cool (the mixture will crisp up). Scatter over the icing sugar and toss to combine. Set aside. Meanwhile, whisk the cream and icing sugar to soft peaks. Place the custard in a bowl and stir through the zest and juice. Fold through the whipped cream and refrigerate until ready to use. Spoon custard into bowls and scatter with panettone crumble and extra lemon zest to serve.