Cut the panettone into slices and arrange them in the bottom of a trifle dish.

Spread the strawberry jam evenly over the panettone slices.

Hull and slice the strawberries, and layer them over the jam.

In a mixing bowl, whip the double cream until thickened, then add the icing sugar and continue to whip until stiff peaks form.

Fold in the chopped dark chocolate.

Spread the whipped cream mixture over the strawberries in the trifle dish.

Sprinkle the grated white chocolate over the top of the trifle.

Cover the trifle dish and refrigerate for at least 2 hours before serving.

Serve chilled and enjoy!