Description
An exquisite orange hot cross bun trifle featuring layers of syrup-soaked hot cross buns, smooth orange custard, vibrant orange jelly, and fluffy vanilla whipped cream. A perfect dessert for any celebration!
Ingredients
Scale
- 8–10 ready-made hot cross buns (orange flavored, or plain/fruit ones)
- 1/2 cup fresh orange juice (for syrup)
- 1/4 cup granulated sugar (for syrup)
- 1 tablespoon orange zest (for syrup)
- 4 large egg yolks
- 1/2 cup granulated sugar (for custard)
- 1/4 cup cornstarch
- 2 cups whole milk
- 1 teaspoon vanilla extract (for custard)
- 1 tablespoon orange zest (for custard)
- 2 cups fresh orange juice (for jelly)
- 1/4 cup granulated sugar (for jelly)
- 2 tablespoons powdered gelatin (or 4 sheets leaf gelatin)
- 2 cups heavy cream (cold)
- 1/4 cup powdered sugar (for cream)
- 1 teaspoon vanilla extract (for cream)
- Candied orange peel (for garnish)
- Chocolate shavings (for garnish)
- Fresh mint leaves (for garnish)
Instructions
- Slice each hot cross bun horizontally into two or three pieces.
- In a small saucepan, combine 1/2 cup orange juice, 1/4 cup granulated sugar, and 1 tablespoon orange zest. Heat gently, stirring until sugar dissolves, then simmer briefly and remove from heat.
- Arrange bun slices in a shallow dish and pour warm orange syrup evenly over them. Set aside to cool.
- For the custard, whisk egg yolks, 1/2 cup granulated sugar, and cornstarch in a bowl until smooth.
- Heat 2 cups whole milk in a saucepan until simmering. Gradually pour half the hot milk into the egg mixture, whisking constantly.
- Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, whisking continuously, until thickened (5-8 minutes).
- Remove from heat, stir in 1 teaspoon vanilla extract and 1 tablespoon orange zest. Transfer to a bowl, cover surface with plastic wrap, and cool completely in the refrigerator.
- For the jelly, sprinkle powdered gelatin over 1/4 cup orange juice and let bloom for 5 minutes (or soften leaf gelatin).
- Gently heat remaining 1 3/4 cups orange juice with 1/4 cup granulated sugar until dissolved. Remove from heat.
- Stir in bloomed gelatin until dissolved. Pour into a shallow dish and chill for 2-3 hours until set. Cut into small cubes.
- For the cream, whip 2 cups cold heavy cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract in a large bowl until stiff peaks form.
- Assemble in a trifle bowl: Layer half of the syrup-soaked hot cross buns at the bottom.
- Scatter half of the cubed orange jelly over the buns.
- Spoon half of the chilled orange custard over the jelly.
- Dollop half of the whipped cream over the custard.
- Repeat all four layers with the remaining ingredients, finishing with whipped cream.
- Cover loosely and chill in the refrigerator for at least 4 hours, or overnight.
- Before serving, garnish with candied orange peel, chocolate shavings, and fresh mint leaves.
Notes
- For extra texture, lightly toast your hot cross bun slices before soaking them in the syrup.
- Ensure your custard is completely cool before layering to prevent the whipped cream from melting.
- Chilling the trifle overnight allows the flavors to fully meld and the layers to set perfectly, resulting in a more delicious and stable dessert.
- Don’t over-whip your cream; stop as soon as stiff peaks form to keep it light and airy.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Layering, Chilling
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 45g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 150mg
Keywords: orange hot cross bun trifle, hot cross bun dessert, orange trifle, Easter dessert, layered dessert, easy trifle recipe, custard dessert, citrus dessert