Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 15 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
15
- 200grams frozen raspberries, plus extra to serve
- 2teaspoons ground cinnamon
- 3/4 cup caster sugar
- 600milliliter Woolworths thickened cream
- 8milliliter Woolworths Cinnabon hot cross buns
- 2tablespoons pistachios, roughly chopped
- 100grams raspberries
- 4 medium hollow Easter eggs, broken
Description
At Easter, desserts are no trifling matter! Elevate your Woolworths Cinnabon hot cross buns with this simple, stunning dish that’ll be the star of the spread.
Method
Step 1 of 4
In a medium saucepan, place frozen raspberry, cinnamon, 1/2 cup sugar and 1/4 cup water. Cook over medium heat, stirring, for 5-7 minutes or until thickened. Set aside in fridge to cool completely.
Step 2 of 4
Meanwhile, using an electric mixer, beat cream and remaining sugar in a large bowl until stiff peaks form.
Step 3 of 4
Halve 6 buns widthways, and slice remaining 2 buns into strips. Place lids of halved buns around the edge of a trifle bowl. Place bun bases in the centre to make an even layer.
Step 4 of 4
Layer with cream mixture, raspberry coulis, pistachio, raspberry and remaining bun pieces. Top with eggs. Serve.
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Disclaimer
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