In a medium saucepan, combine 900ml thickened cream, 500ml full-cream milk, 2 cinnamon quills, 2 tsp ground nutmeg, 2 bay leaves, and 1/2 cup honey. Heat over medium heat, stirring gently until the mixture is hot but not boiling—this should take about 5-7 minutes.

While the cream mixture is warming, soak 7 platinum-strength gelatine leaves in cold water for 5-7 minutes until they soften. Once softened, remove the gelatine from the water and add it to the hot cream mixture, stirring until completely dissolved. Strain the mixture through a fine sieve to remove the spices and bay leaves, then allow it to cool to room temperature.

Once the mixture has cooled, whisk in 1 cup of Greek-style yoghurt until smooth and well combined. Pour the mixture into your desired serving dish or individual glasses, and refrigerate for at least 3-4 hours, or until the panna cotta is fully set.

While the panna cotta sets, prepare the raspberry cream by beating 300ml thickened cream with 2 tbsp icing sugar in a mixing bowl using an electric mixer. Beat until soft peaks form, and the cream is fluffy but not overwhipped.

Carefully fold in the remaining raspberries, leaving some whole for garnish, then refrigerate this delightful raspberry cream until ready to assemble.

After the panna cotta has set, layer the panna cotta in a trifle dish or individual cups. Next, add a layer of 6 choc mini sponge rolls, sliced to fit, followed by a handful of fresh raspberries. Repeat the layers until the dish is filled.

Once you’ve assembled the trifle layers, spoon the chilled raspberry cream generously on top, allowing it to cascade over the edges for an eye-catching effect. Finish the presentation with fresh raspberries, shaved dark chocolate, and optional mint leaves.

Refrigerate the assembled trifle for at least 30 minutes before serving.