If you’re looking for the perfect way to finish Easter lunch, then this is it! Layers of hot cross buns, caramel, fruit, custard and whipped cream combine to make a decadently delicious dessert.
How long will it take?
What’s the serving size?
What do I need?
4 hot cross buns, lightly toasted and roughly torn into bite-sized pieces
6 tbsp Cointreau, sherry or brandy (this is optional, you can leave out if you prefer)
25g unsalted butter
3 large pears, cored and thinly sliced
3 medium apples, cored and thinly sliced
25g soft brown sugar
8 tbsp Island Berries Salted Caramel Sauce
1 tsp mixed spice
3 tbsp caster sugar
8 tbsp cream
500g vanilla custard
250ml cream, whipped
How do I make it?
Arrange the hot cross buns in the base of a trifle bowl. Slowly pour over Cointreau, sherry or brandy, so that it soaks into the buns.
Melt butter in a large frying pan and cook the pears and apples over a moderately high heat for five minutes, stirring occasionally, until they begin to soften and turn golden. Scatter over the brown sugar and toss the fruit around to coat it in the sugar. Continue cooking for a further minute and then remove from heat and set aside to cool. Arrange the fruit over the buns in the dish.
Drizzle over the caramel sauce.
Mix mascarpone with the mixed spice and caster sugar until well blended. Add the cream and mix again gently. Spoon over the top of the fruit, making sure to spread it to the edges of the bowl.
Pour over the custard and spread to edges of bowl, using the back of a spoon.
For the topping whip cream until soft peaks form, then carefully spoon or pipe onto the custard.
Refrigerate until ready to serve.
Serve topped with pecans, chocolate, berries or mini Easter eggs.