Forget the standard sponge cake. If you’re looking for a dessert that feeds an army, looks incredible on the table, and requires zero baking, this is it. Meet the Hot Cross Bun Trifle. It’s the ultimate "make-ahead" upgrade to your Easter long weekend. By swapping out plain sponge for spiced, buttery buns and adding a decadent chocolate twist, you’re turning a traditional trifle into a modern masterpiece. The Goods (Ingredients) The Base: 12+ Mini Hot Cross Buns (fruit or chocolate chip), halved. The Fruit: 2 punnets of fresh strawberries (diced) + 2 tbsp of our Strawberry & Prosecco Jam. The Creamy Layer: 1kg Premium Chocolate Custard The Topping: 500ml thickened cream (whipped) & a handful of your favourite Easter eggs (we love Darrell Lea Speckled Eggs!). Instructions 1. The Prep Toss your diced strawberries with the jam in a small bowl. Let them sit for 10 minutes so they get nice and syrupy. 2. The "Pro" Visual Hack To get that viral look: Take the top halves of your buns and press them firmly against the glass of your trifle bowl with the crosses facing outward. Use the bottom halves of the buns to fill in the centre. 3. The Layers Alternate your layers: A base layer of halved buns. A generous spoonful of the jammy strawberries. A thick pour of the fudgy chocolate custard. Repeat until the bowl is 3/4 full. 4. The Grand Finale Top with a mountain of freshly whipped cream. Right before serving, go wild with your Easter treats, scatter those speckled eggs and crushed chocolate over the top.
