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Cut the panettone into three layers. Brush each layer with Clementine or orange juice.
Whip the ricotta with the tablespoon of honey until fluffy.
Peel and slice the clementines.
Build each layer by brushing with juice, spreading with the whipped ricotta, drizzling with lemon curd, and ending with a layer of clementine slices over the lemon curd.
Stack up the layers, decorating the top with any reserved clementine slices. Chill in the fridge until you’re ready to serve.
If you feel like you want to do something exciting, pour a quarter of a jar of honey into a pan and place over a medium heat. Leave to bubble away until you have a dark caramel (never touch it!). Allow to cool for 5 minutes, then carefully dip clementine segments or slices into it, holding each above the pan so the caramel drips down to create wisps of spun sugar. Place upside down on greaseproof (so they don’t stick) to set, then use to decorate your cake.
To clean the pan effortlessly, pour in 2.5cm of water, pop the lid on and simmer for 5 minutes.