Lotus Biscoff hot cross bun trifle
This impressive Easter dessert is bound to gain all the attention of your friends and whānau! Luscious lotus Biscoff spread over hot cross buns, creamy custard, whipped cream and crushed Biscoff biscuits make this trifle something to remember.
Ingredients
Method
Ingredients
- 6 hot cross buns
- 150g Lotus Biscoff spread
- 800g thick vanilla custard
- 300ml Pams cream, whipped
- 6 Lotus Biscoff biscuits, crushed
Method
-
Slice each hot cross bun in half. Arrange the hot cross bun lids around the sides of a 20cm trifle bowl, cut side facing inwards. Dice the remaining hot cross buns and place them in the base of the bowl.
-
Dollop spoonfuls of Lotus Biscoff spread over the hot cross buns.
-
Spoon the custard over the Lotus Biscoff spread.
-
Top the trifle with whipped cream.
-
Crush half of the Lotus Biscoff biscuits over the top of the cream and garnish with the remaining biscuits.
Top tip: For a finishing touch, sprinkle this tremendous trifle with a light dusting of cinnamon and add pecans, chocolate, or mini Easter eggs.
FAQs:
- How long does this trifle keep for?
- The trifle is best eaten right away, but it will also keep for an extra day in the refrigerator in an airtight container.
- Can you add anything to this trifle recipe?
- Of course! You can always add ingredients if you would like some extra flavour! We like to add some apples or pears for an extra layer of goodness!
- Of course! You can always add ingredients if you would like some extra flavour! We like to add some apples or pears for an extra layer of goodness!