Our Ultimate Easter Dessert Recipe
Add a show stopping end to your Easter feast with our ultimate Easter dessert recipe.
The Ultimate Easter Dessert Recipe
When you think about Easter desserts, something decadent and chocolatey probably springs to mind. However, after feasting on Easter eggs all day long, the thought of a chocolate dessert might just be too much to handle. But nothing quite says Easter like some perfectly spiced hot cross buns, which is why we’ve incorporated them into our show-stopping Easter dessert recipe. After all, why should they be exclusive to breakfast or brunch? So if you’re looking for the ultimate Easter dessert that will go down a treat with all of your family, then look no further. Our tasty hot cross bun trifle is sweet, creamy and oh-so indulgent, so it will be the perfect end to your Easter feast.
Hot Cross Bun Trifle Recipe
Whether you’ve got leftover hot cross buns and want to reduce food waste, or you’re simply looking for an unusual Easter dessert recipe for the whole family – this delicious hot cross bun trifle is sure to tick all of your boxes.
Ingredients (Serves 8):
- 75g frozen raspberries
- 100ml boiling water
- 8 hot cross buns (toasted and cut into pieces)
- 100g caster sugar
- 3 large pears (peeled, cored and chopped into wedges)
- 600ml double cream
- 500g custard
- Caramel sauce
- Mini chocolate caramel eggs (to decorate)
- Blitz the raspberries and boiling water in a food processer until completely smooth, before straining the mixture through a sieve to remove the seeds.
- In a large saucepan, combine the sugar and 120ml water and heat on a medium heat for 4-5 minutes, until the sugar has dissolved and the mixture starts to boil. Stir in the raspberry mixture before adding the sliced pears. Reduce to a low heat and simmer for 10-15 minutes until the pear has softened.
- Transfer the pear to a bowl before continuing to heat the raspberry mixture on a medium heat for 10 minutes until a syrup has formed.
- Next, cover the base of your trifle bowl with your hot cross bun pieces. Top with half of your whipped cream, followed by the raspberry syrup. Then carefully arrange the pear pieces standing up against the side of the bowl and fill the centre with your remaining hot cross bun pieces.
- Add your custard, followed by the remaining cream. Finally, drizzle with some caramel sauce and top with your mini chocolate caramel eggs for the ultimate Easter dessert.
We’d love to see your Easter trifle creations, so don’t forget to tag us on Instagram for your chance to be featured!