In medium pan add raspberry jam and thawed raspberries, including liquid. Bring to boil then reduce to simmer over medium heat until raspberry filling begins to thicken and has reduced, about 20 – 30 minutes. Remove from heat and allow to cool, then refrigerate. Mixture will continue to thicken as is cools.
In mixing bowl, combine softened cream cheese with orange curd. Beat until smooth. Mixture may be made several days in advance and stored covered in refrigerator until ready to use.
When ready to assemble, remove panettone from wrapper and trim to remove hard outer crusts. Cut bread into 2 inch cubes.
Place a layer of bread cubes in trifle or 4 -quart glass bowl. Top with alternating layers of orange curd/cream cheese mixture, raspberry filling and raspberries. Repeat layers until trifle bowl is full. Top with whipped cream, fresh raspberries and garnish with orange rind strips if desired.
Refrigerate until ready to serve, up to 8 hours.