In a saucepan, combine 900ml of thickened cream, 500ml of full-cream milk, 2 cinnamon quills, 2 tsp of ground nutmeg, 2 bay leaves, and the seeds from 1 vanilla bean. Heat gently over medium heat, stirring until warm—do not boil.

Meanwhile, soak 7 platinum-strength gelatine leaves in cold water until soft, then squeeze out excess water. Stir the softened gelatine into the warm mixture until fully dissolved; remove from heat and fold in 1 cup of Greek-style yoghurt.

Pour the panna cotta mixture into a trifle dish or individual glasses, allowing it to cool to room temperature before refrigerating. Cover with plastic wrap and chill for 3-4 hours, or until the panna cotta is set and wobbly to the touch.

In a mixing bowl, whip 300ml of thickened cream with 2 Tbsp of icing sugar until soft peaks form. Gently fold in the fresh raspberries.

Once the panna cotta has set, layer your trifle starting with a generous scoop of panna cotta at the bottom. Follow with layers of chopped choc mini sponge rolls, then dollops of raspberry cream and whole raspberries, continuing until all ingredients are used.

Finish with a luxurious layer of raspberry cream on top. Just before serving, add optional garnishes such as shaved dark chocolate and fresh mint leaves.