In a medium saucepan, combine 900ml thickened cream, 500ml full-cream milk, 2 cinnamon quills, 2 tsp ground nutmeg, 2 bay leaves, 1 halved vanilla bean (scraped), and 1/2 cup honey. Gently heat the mixture over low-medium heat until warm, stirring occasionally for about 5–7 minutes. Make sure to avoid boiling to prevent curdling.

While the panna cotta mixture is warming, soak 7 platinum-strength gelatine leaves in cold water for 5 minutes until they soften. Once your mixture is warm, remove it from heat and add the soaked gelatine, stirring until fully dissolved. Set aside the mixture to cool at room temperature for about 20 minutes before blending in 1 cup of Greek-style yogurt until smooth and creamy.

Pour the blended panna cotta mixture into a trifle dish or individual serving glasses. Cover with plastic wrap or a lid, and refrigerate for 3-4 hours, or until the panna cotta is set and firm to the touch.

In a medium bowl, beat 300ml thickened cream with 2 tablespoons of icing sugar using an electric mixer until soft peaks form, which should take about 3-5 minutes. Gently fold in the remaining raspberries—reserving a few for garnish—ensuring a light and airy consistency. Chill the raspberry cream in the refrigerator while the panna cotta sets.

Once the panna cotta is set, begin layering your trifle in the dish. Start with a layer of panna cotta, followed by alternating layers of 6 choc mini sponge rolls and 6 mini jam sponge rolls. Add a generous layer of fresh raspberries in between, continuing until all your ingredients are used, finishing with a layer of panna cotta on top.

Once assembled, spread the chilled raspberry cream over the top layer of panna cotta, smoothing it out for a beautiful finish. Garnish with shaved dark chocolate and fresh mint leaves if desired.