Ingredients (8)
- 1.2L thickened cream
- 900g thick vanilla custard
- 9 Coles Bakery Chocolate Hot Cross Buns*, split
- 1/2 cup (125ml) chocolate-flavoured liqueur or Kahlùa liqueur (see tip)
- 1/3 cup (80ml) Coles Chocolate Fudge Topping
- 9 Coles Bakery Mini Hot Cross Buns*, halved
- 1/2 cup (125ml) Coles Salted Caramel Dessert Topping
- Coles Finest Indulgent Traditional Fruit Hot Cross Buns 4 Pack
Nutrition info
Method
- Step 1 Use an electric mixer to whisk cream and custard in a bowl until soft peaks form. Arrange chocolate hot cross bun tops around the side of a serving dish. Coarsely chop remaining bases and arrange in base of dish. Drizzle with half the liqueur. Spoon over half the cream mixture. Drizzle with chocolate topping.
- Step 2 Brush mini hot cross bun tops with half the remaining liqueur. Arrange, cross-side out, around the top of dish. Coarsely chop remaining bases. Arrange in centre. Drizzle with remaining liqueur.
- Step 3 Top with remaining cream mixture and caramel topping. Place in fridge for 30 mins to develop the flavours. Decorate trifle with brioche hot cross bun. Serve immediately.