Description
A delightful twist on the classic trifle, this recipe layers toasted Brumby’s hot cross buns with fluffy whipped cream, juicy sultanas soaked in orange juice, sweet raspberry jam, grated dark chocolate, and topped with flaked almonds. Perfectly indulgent and a great dessert for special occasions.
Ingredients
Scale
- 6 Brumby’s hot cross buns
- 500ml thickened cream
- 1/2 cup icing sugar
- 1 tsp vanilla extract
- 1/2 cup sultanas
- 1/4 cup orange juice
- 1/2 cup raspberry jam
- 100g dark chocolate, grated
- 1/4 cup flaked almonds
Instructions
- Slice the hot cross buns in half and toast until golden.
- In a bowl, whip the cream, icing sugar, and vanilla extract until soft peaks form.
- Soak the sultanas in orange juice for 10 minutes.
- In serving glasses, layer the toasted hot cross buns, whipped cream, sultanas, raspberry jam, and grated chocolate.
- Repeat the layers until the glasses are filled, finishing with a dollop of whipped cream.
- Sprinkle flaked almonds on top.
- Chill in the fridge for at least 1 hour before serving.
Notes
- For a richer flavor, you can use mascarpone cheese in the cream mixture instead of just whipped cream.
- If you prefer, you can replace the raspberry jam with strawberry or apricot jam for different flavor profiles.
- These trifles can be made a day ahead for an even better set of flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes