Description
These Brumby’s Hot Cross Bun Mini Trifles are a delightful twist on a classic dessert. Soft, toasted hot cross buns are layered with creamy whipped filling, plump sultanas soaked in orange juice, sweet raspberry jam, and rich dark chocolate, making every spoonful a burst of flavors. Topped with crunchy flaked almonds and chilled to perfection, these mini trifles are the ideal treat for Easter or any special occasion, offering a beautiful balance of texture and taste.
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
- You can use other dried fruits like raisins or currants if you prefer.
- For a lighter version, you can substitute the thickened cream with whipped coconut cream or low-fat cream.
- These mini trifles can be prepared ahead of time and stored in the fridge for up to 1 day before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes