Preparation time is 30minutes
Cook time is 5minutes
Total time is 35minutes
Serve is for 12 people
Difficulty level: 2 out of 4
5 Ingredients
Number of servings
12
- 1/4 cup Baileys Irish cream liqueur
- 1packets indulgent brioche hot cross buns with cadbury chocolate
- 1L vanilla ice-cream
- 3 free range egg whites
- 3/4 cup caster sugar
Method
Step 1 of 3
Cut hot cross buns in half, then trim tops to sit flat. Using a 6.5cm round cutter, cut rounds from buns and place on a baking paper-lined baking tray (tray needs to be able to fit in your freezer). Brush or spoon liqueur over rounds.
Step 2 of 3
Place a scoop of ice-cream onto each round. Place tray in freezer for at least 1 hour or until firm. Preheat oven to 200°C. Using electric beaters, beat egg whites until soft peaks form. Gradually add caster sugar, beating well after each addition, until sugar has dissolved and mixture is glossy.
Step 3 of 3
Remove tray from freezer. Spread meringue over each bun to cover completely. Bake for 5 minutes or until meringue is lightly coloured at edges. Serve.
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