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Brumby's Hot Cross Bun Mini Trifles

Satisfy your chocolate cravings with these boozy Hot Cross Bun Mini Trifles this Easter — featuring Brumby's Double Choc Hot Cross Buns.

Makes 6


1 cup Irish cream liqueur

6 x Brumby's Double Dark Choc Hot Cross Buns, sliced thinly and horizontally into thirds

11/2 cups crème fraîche

11/2 cups double cream

3/4 cup thick vanilla custard

2 tablespoon caster sugar

1 punnet blackberries, crushed slightly

Maple syrup, to brush tops

To Garnish

Dark chocolate, shaved

Dutch cocoa powder, dusted


STEP 1: Place Irish cream liqueur in a large mixing bowl. Dip Brumby's Hot Cross Buns on both sides. Sit in baileys for 30 seconds or until the hot cross bun is soaked.

STEP 2: In a large mixing bowl, combine crème fraîche, double cream, vanilla custard and caster sugar. Fold through blackberries just enough to have a swirl of purple through the cream.

STEP 3: In a clear glass, place the bottom slice of Hot Cross Bun, top with 2 tablespoons cream mixture followed by the other Hot Cross Buns slice, then 2 tablespoons of cream mixture.

STEP 4: Top with the Hot Cross Bun lid and brush with maple syrup. Garnish with shaved chocolate, and cocoa powder.

STEP 5: Happy Easter — enjoy!