Get creative this Easter with this hot cross bun trifle. Make it family-friendly by losing the booze, or swap the liquor for coffee.
Serves2020
Prep time20 mins20 minutes, + 30 mins chilling time
+ 30 mins chilling time
Hot cross bun trifle. Couldn't be easier, but it's all about the presentation. Use an electric mixer to whisk the custard and cream in a bowl until soft peaks form. Arrange chocolate hot cross bun tops around the base of a trifle dish. Really push them into the side of the trifle dish for the best finish.
Roughly chop the remaining bun bases and arrange in the base of the dish. Really wedge them in there. Drizzle with Kahlua or coffee. Spoon over half the cream mixture. And slowly drizzle with the chocolate topping. Now we brush mini hot cross bun tops with half the remaining liqueur or coffee. Arrange cross-side out around the top of the dish. Keep them close together.
Coarsely chop the remaining bun bases and arrange in the centre. Drizzle with the remaining liqueur or coffee. Top with the remaining cream.You'll want to place it in the fridge now for a good 30 minutes to develop the flavours. Decorate the trifle with brioche hot cross bun, Easter chocolates and caramel sauce. Serve immediately. The perfect Easter dessert.
Ingredients
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.
Method
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.
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.
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.
