In a medium saucepan, combine 900ml thickened cream, 500ml full-cream milk, 2 cinnamon quills, 2 tsp ground nutmeg, 2 bay leaves, 1 halved vanilla bean (scraped), and 1/2 cup honey. Heat over medium-low until steaming but not boiling, about 5-7 minutes. Meanwhile, soak 7 platinum-strength gelatine leaves in cold water for 5 minutes, then stir into the warm mixture until fully dissolved. Cool to room temperature, whisk in 1 cup Greek-style yoghurt, and refrigerate until set, approximately 3-4 hours.

While the panna cotta sets, prepare the raspberry cream by whipping 300ml thickened cream with 2 tablespoons icing sugar until soft peaks form, about 3-5 minutes using an electric mixer. Gently fold in 1/4 cup Greek-style yoghurt and approximately 2 punnets of raspberries. Transfer to the refrigerator to chill.

Once the panna cotta has set, assemble the trifle in a trifle dish by layering the panna cotta, sliced choc mini sponge rolls, and remaining raspberries. Repeat until the dish is full, then top with chilled raspberry cream.

Add finishing touches with additional raspberries, shaved dark chocolate, and fresh mint leaves. If making ahead, cover the trifle with plastic wrap and refrigerate until serving.