Dilute the orange marmalade with 100 ml hot water. In a cup, stir the gelatin with the remaining hot water, then add it to the marmalade. Pour the mixture into a deep, round, flat-bottom serving dish (approximately 20 cm in diameter) and refrigerate for approximately 4 hours or until set.
Warm the milk in a pot until hot but not boiling. In a bowl, whisk the egg yolks with the sugar and cornflour.
Slowly pour half the hot milk into the egg mixture, beating lightly but continuously. Pour the mixture back into the pot with the remaining milk over low heat, beating continuously until thickened.
Remove from heat and stir in the cold butter. Pour the custard into a bowl, cover with cling film, and let it cool to room temperature. Beat the fresh cream into soft peaks and fold in half of it (250 ml) into the custard.
Cut the panettone into approximately 2 cm thick slices. Mix the amaretto and milk in a shallow bowl, and dip one side of each cake slice to moisten.
Assemble the pudding by layering: first, arrange about one-third of the custard over the set jelly, then place the moistened cake slices, and finish with the remaining custard.
Finish by topping with the rest of the fresh cream and optionally sprinkle with almond slivers.
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