Macerate the berries in the Grand Marnier (or orange juice).
Bring 300g of cream to a simmer. Stir the chocolate through until melted and the ganache is glossy. Beat the remaining cream together with the mascarpone and icing sugar.
Assemble the trifles. A large glass bowl works, but 6 large glasses give elegant individual trifles.
Divide the panettone evenly and place in the bottom of each glass.
Cover the Panettone with a spoonful of berry mixture, including some of the juice to moisten the Panettone.
Alternatively layer the ganache, mascarpone mixture, ganache then mascarpone mixture to fill the glass.
Divide the remaining berries and their juices among the glasses. Let set in the fridge for 30 minutes. Enjoy.
