A stunning Easter showstopper, and another great way to utilise left over hot cross buns.
Cooking Time 30 Minutes
Portions
8
Ingredients
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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