Boil the kettle, and cut the jelly into cubes. Dissolve in water and cool.
Open, drain and pat dry the tinned mandarins.
Cut the passion fruit in half, scoop out the flesh and combine with tinned mandarins.
Slice the mandarins into circles.
Trim the top, bottom and edges of the panettone. Cut into cubes and pop in a dish. Evenly pour over the Cointreau and allow it to sit.
Cut open the vanilla pod, and scrape out the seeds. Combine with the custard and cream and whisk. Cover and chill until needed.
Lay panettone at the bottom of each trifle glass, and cover with mandarins and passionfruit mix.
Arrange rounds of mandarins facing outwards.
Pour the cooled jelly over the base of the cake and fruit. Cover and refrigerate for at least 4 hours or until the jelly has set.
Once set, top with custard and cream.
Garnish with orange zest.