The ultimate Easter dessert, this brilliantly boozy trifle features six stunning layers of toasted hot cross buns, caramelised fruit, salted caramel, mascarpone, custard and soft whipped cream. The perfect way to end your Easter feast.
- Arrange the torn hot cross buns in the base of a glass trifle bowl (approx 1 litre). Pour over the sherry, brandy or Cointreau, slowly, so it soaks into the buns.
- Melt the butter in a large frying pan and cook the pear and apples over a moderately high heat for 5 minutes, stirring and tossing occasionally, until beginning to soften and turn golden in places. Add the peaches and scatter over the sugar. Toss once or twice to mix in the sugar, then remove from the heat and set aside to cool. Arrange the fruit over the buns in the dish.
- Drizzle over the caramel sauce, allowing it to seep down between the layers.
- Mix the mascarpone cheese with the mixed spice and sugar until well blended. Add the cream and mix again gently, until soft. Spoon over the top of the fruit and gently push to the edges using the back of a spoon.
- Pour over the custard and, again, swirl to the edges of the dish using the back of a spoon.
- For the topping, whip the cream until soft peaks form, then carefully spoon on top of the custard in peaks. Scatter with the pecans to finish. Serve immediately or chill for up to 6 hours before serving.
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