Skip to main content

Get creative this Easter with this hot cross bun trifle. Make it family-friendly by losing the booze, or swap the liquor for coffee.

  • Serves20
  • Prep time20 minutes, + 30 mins chilling time


  • 1.2L thickened cream
  • 900g thick vanilla custard
  • 9 Coles Bakery Chocolate Hot Cross Buns, split
  • 1/2 cup (125ml) chocolate-flavoured liqueur or Kahlùa liqueur
  • 1/3 cup (80ml) Coles Chocolate Fudge Topping
  • 9 Coles Bakery Mini Hot Cross Buns, halved
  • 1/2 cup (125ml) Coles Salted Caramel Dessert Topping
  • 3 Coles Finest Brioche Hot Cross Buns, split, corners trimmed

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Use an electric mixer to whisk cream and custard in a bowl until soft peaks form. Arrange chocolate hot cross bun tops around the side of a serving dish. Coarsely chop remaining bases and arrange in the base of the dish. Drizzle with half the liqueur. Spoon over half the cream mixture. Drizzle with chocolate topping.
  2. Step 2

    Brush mini hot cross bun tops with half the remaining liqueur. Arrange, cross-side out, around the top of the dish. Coarsely chop remaining bases. Arrange in the centre. Drizzle with remaining liqueur.
  3. Step 3

    Top with remaining cream mixture and caramel topping. Place in the fridge for 30 mins to develop the flavours. Decorate trifle with brioche hot cross bun. Serve immediately.

    Serve with mixed Easter chocolates.

    Lose the liqueur

    For an alcohol-free twist on this tipsy trifle, leave out the liqueur or swap it for coffee.