Hot Cross Bun Trifle
TOTAL TIME: 35 MINUTES
25 g unsalted butter
3 large pears, cored and thinly sliced
3 medium apples, cored and thinly sliced
25 g soft brown sugar
250 g mascarpone
1 tsp mixed spice
3 tbsp caster sugar
4 hot cross buns, lightly toasted and roughly torn into bite-sized pieces
6 tbsp Cointreau, sherry or brandy (this is optional, you can leave out if you prefer)
8 tbsp Salted Caramel Sauce
500 g vanilla custard
250 mL cream, whipped tp soft peaks
1 punnet blackberries
Melt butter in a large frying pan and cook the pears and apples over a moderately high heat for five minutes, stirring occasionally, until they begin to soften and turn golden. Scatter over the brown sugar and toss the fruit around to coat it in the sugar. Continue cooking for a further minute and then remove from heat and set aside to cool.
Mix mascarpone with the mixed spice and caster sugar until well blended. Add the cream and mix again gently.
Arrange the hot cross buns in the base of a trifle bowl. Slowly pour over Cointreau, sherry or brandy, so that it soaks into the buns.
Arrange the fruit over the buns in the dish.
Drizzle over the caramel sauce.
Spoon marscarpone cream mixture over the top of the fruit, making sure to spread it to the edge of the bowl, using the back of a spoon.
Pour over the custard and spread to edge of bowl.
Carefully spoon or pipe whipped cream onto the custard.
Refrigerate until ready to serve.
Serve topped with blackberries.