Food and Wine lovers mark your calendars! Easter is coming up soon and that means it's time to start thinking about what you're going to cook and drink.
We all know that a good Hot Cross Bun is the food of the Easter season; but this year, why not try something a little different?
Finish your Easter celebration with this decadently delicious, sweet spice trifle, inspired by the flavours of our traditional Hot Cross Bun! Don't forget to 'hop' to the bottom of this recipe and check out our recommended wine pairing!
Get ready to impress your friends and family with this tasty twist on traditional Easter fare! 😍
Ingredients
- Sponge cake (store bought or homemade)
- Spiced Ganache Sauce
- Rum + Raisins Cream
- Cinnamon Cookie Crumb
- Cadbury Mini eggs
- Run soaked raisins
- Your choice of ice cream (I used @icecreampepitas vanilla)
Prep
- Rum + Raisin Cream
- 90g raisins
- 30g spiced rum
- 1 Tbsp water
- 150ml cream
- 1 Tbsp biscoff spread or 20g brown sugar
-
About 90g raisin, a dash or 1tbsp of water in a pan on medium heat, to help plump up the raisins, then add 30g spiced rum (I used Kraken) into the pan and set alight (carefully!) to burn off the alcohol, you can skip this part and just soak the raisins directly in the rum for at least 45min. (Though the raisins will have more bite to it).
- In a bowl add your cream, infused rum, and biscoff spread. Beat until medium/stiff peak
3. Optional but you can fold in some of your raisins, then cover and chill in the fridge
Spiced Ganache Sauce
- 2:1 cream & white chocolate
- Allspice
- In a microwave, melt your chocolate in 20-second increments
- In a saucepan, warm up your cream with some allspice and turn off the heat before it boils.
- Pour over your white chocolate, and let it sit for a few seconds before stirring until smooth and homogenised.
Cinnamon Cookie Crumb
- Shortbread
- Cinnamon
- Crush up your shortbread, add a sprinkle of cinnamon and stir through
Assembly
1. In a serving glass, place a layer of cookie crumb.
2. Place a scoop of your choice of ice cream and pour over the ganache.
3. Layer on your cake, cream, raisins and top off with your chocolate mini Easter eggs. Finish with the mini eggs and a mint sprig.
4. You can skip the ice cream and layer cookie crumb, cream, cake, ganache, and repeat until the glass is full.
Wine Pairing
For this dessert, double down on the sweetness and enjoy a glass of ice-cold, sparkling Flamingo Moscato.
Otherwise, if you are in the mood for something warm, check out our mulled wine recipe to create your perfect Easter mulled wine.
Meet the Chef!
Meet our beautiful chef, Amy Edstein! Amy is the recipe and content creator from Feeding the Edstein's. Amy is a Sydney-based mum who loves to cook what she craves and share her love for food. You’ll find her sharing her daily cooking adventures on social media, with plenty of tips and tricks along the way to get you inspired. If she’s not cooking up a 3-course meal that’ll make your mouth water, you’ll definitely find her dining out at the best local food spots. Be sure to check out her stories and give her a follow on Instagram @feedingtheedsteins. Don’t be afraid to drop her a DM or just say hi.
