Orange and ginger cake trifle

Method

1. For the jelly, put all the ingredients in a saucepan and whisk thoroughly until the vege-gel has dissolved. Bring to the boil over a medium heat, stirring occasionally. Once boiling, remove from the heat, allow to cool slightly, then pour the mixture into the trifle dish. Leave to cool then put the dish in the fridge to set (at least an hour).
2. Meanwhile, make the panna cotta. Put the cream, vanilla (pod and seeds or paste) and vege-gel in a saucepan, whisk thoroughly, then bring to the boil. Add the chocolate, remove from the heat and whisk until the chocolate has melted. Strain through a fine sieve into a jug, then set aside while you wait for the jelly to set. Give the panna cotta a stir every now and then to help it thicken evenly, but don’t chill it – otherwise it’ll set before it goes in the trifle dish.
3. Once the jelly has set, put the cake in a bowl and sprinkle over the triple sec, tossing it to ensure an even coating, then arrange the cake on top of the set jelly, squishing the pieces against the glass to create a neat layer. Pour the panna cotta over the top, then put the trifle back in the fridge to set once more (for at least another hour).
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4. Meanwhile, finely zest the orange and set the zest aside. Cut the orange into thin wedges, then lay the pieces flat on a small metal tray. Dust with icing sugar, then either pop the tray under a ferociously hot grill for a minute or 2 or use a blowtorch to char them. Set aside.
5. Whip the double cream and caster sugar to soft peaks, then crumble in the meringue nests, folding to combine. Spoon the eton mess cream on top of the panna cotta, then top with zest, burnt orange segments and sprinkles.