This Easter trifle is a treat made out of a treat, with its main component being chocolate hot cross buns upheld by berry-flavoured jelly crystals, vanilla custard and pear slices. For a simple put-together, it can’t get any more fitting and tasty than that.
- 3 chocolate hot cross buns
- 85 g packet berry-flavoured jelly crystals
- 825 g can pear slices in natural juice
- 500 g store-bought thick vanilla custard
- 300 ml thickened cream
- 1 tbsp caster sugar
Prepare jelly as directed on packet; refrigerate until set, then cut into cubes.
Cut 3 chocolate hot cross buns into approximately 1.5 cm cubes. Set aside about 1 cup of the bun cubes for garnish. Sprinkle remaining cubes over base of a 7-cup capacity glass serving bowl.
Layer drained pears, diced jelly and custard over bun cubes. Cover and refrigerate trifle until required. Just before serving, lightly toast reserved bun cubes and allow to cool.
Beat cream and caster sugar together until soft peaks form. Spread cream over custard layer and sprinkle top with toasted bun cubes.