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.