Ginger Hot Cross Bun Trifle
A stunning Easter showstopper, and another great way to utilise left over hot cross buns.
Cooking Time 30
Portions
8
Ingredients
Increase Portion Size
- hot cross buns
- jar Opies Stem Ginger in Syrup
- ml double cream
- ml Disaronno
- g salted caramel
- g chocolate custard
- g chocolate chips or chocolate stars, to decorate
-
1
Step 1
Split the hot cross buns then toast until golden. Cut each half into quarters and line in the bottom of a trifle dish. Finely dice 2-3 balls of stem ginger and scatter over the top, then pour over half the syrup from a jar of Opies Stem Ginger followed by the Disaronno. -
2
Step 2
Beat the double cream until very thick, then spread over a layer of double cream followed by a layer of chocolate custard. Repeat the order then add the salted caramel, reserving a tablespoon or two for the topping. -
3
Step 3
Finely dice another 2-3 balls of stem ginger and scatter over the salted caramel. Place the remaining double cream into a piping bag and pipe over the final layer of double cream. Drizzle over the remaining salted caramel followed by the chocolate chips or stars.
Ingredients
- 8 hot cross buns
- 1 jar Opies Stem Ginger in Syrup
- 600 ml double cream
- 75 ml Disaronno
- 250 g salted caramel
- 800 g chocolate custard
- 50 g chocolate chips or chocolate stars, to decorate
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