Hot Cross Bun Trifle

hot cross bun trifle

The ultimate Easter dessert, this boozy trifle features six layers of hot cross buns, caramelised fruit, salted caramel, mascarpone, custard and cream. 

Prep time: 25 minutes

Cook time: 10 minutes

Servings: 16 people

Preparation

Arrange the torn hot cross buns in the base of a glass trifle bowl (approx 1 litre).

Pour over the sherry, brandy or Cointreau, slowly, so it soaks into the buns.

Melt the butter in a large frying pan and cook the pear and apples over a moderately high heat for 5 minutes, stirring and tossing occasionally, until beginning to soften and turn golden in places.

Add the peaches and scatter over the sugar.

Toss once or twice to mix in the sugar, then remove from the heat and set aside to cool.

Arrange the fruit over the buns in the dish.

Drizzle over the caramel sauce, allowing it to seep down between the layers.

Mix the mascarpone cheese with the mixed spice and sugar until well blended.

Add the cream and mix again gently, until soft.

Spoon over the top of the fruit and gently push to the edges using the back of a spoon.

Pour over the custard and, again, swirl to the edges of the dish using the back of a spoon.

For the topping, whip the cream until soft peaks form, then carefully spoon on top of the custard in peaks.

Scatter with the pecans to finish.

Serve immediately or chill for up to 6 hours before serving.

Ingredients

4 hot cross buns, toasted and torn
6 tbsp sherry, brandy or Cointreau
25g unsalted butter
1 large pear, cored and thinly sliced
2 small apples, cored and thinly sliced
2 medium peaches, stoned and sliced
25g soft brown sugar
8 tbsp salted caramel sauce
1 x 250g pot light mascarpone cheese
1 tsp mixed spice
3 tbsp caster sugar
8 tbsp double cream
1 x 500g pot fresh custard

Ingredients

4 hot cross buns, toasted and torn
6 tbsp sherry, brandy or Cointreau
25g unsalted butter
1 large pear, cored and thinly sliced
2 small apples, cored and thinly sliced
2 medium peaches, stoned and sliced
25g soft brown sugar
8 tbsp salted caramel sauce
1 x 250g pot light mascarpone cheese
1 tsp mixed spice
3 tbsp caster sugar
8 tbsp double cream
1 x 500g pot fresh custard

Preparation

Arrange the torn hot cross buns in the base of a glass trifle bowl (approx 1 litre).

Pour over the sherry, brandy or Cointreau, slowly, so it soaks into the buns.

Melt the butter in a large frying pan and cook the pear and apples over a moderately high heat for 5 minutes, stirring and tossing occasionally, until beginning to soften and turn golden in places.

Add the peaches and scatter over the sugar.

Toss once or twice to mix in the sugar, then remove from the heat and set aside to cool.

Arrange the fruit over the buns in the dish.

Drizzle over the caramel sauce, allowing it to seep down between the layers.

Mix the mascarpone cheese with the mixed spice and sugar until well blended.

Add the cream and mix again gently, until soft.

Spoon over the top of the fruit and gently push to the edges using the back of a spoon.

Pour over the custard and, again, swirl to the edges of the dish using the back of a spoon.

For the topping, whip the cream until soft peaks form, then carefully spoon on top of the custard in peaks.

Scatter with the pecans to finish.

Serve immediately or chill for up to 6 hours before serving.