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.
Ingredients:
200g frozen raspberries, plus extra to serve
2 tsp ground cinnamon
3/4 cup caster sugar
600ml Woolworths thickened cream
8ml Woolworths Cinnabon hot cross buns
2 tbs pistachios, roughly chopped
100g raspberries
4 medium hollow Easter eggs, broken
Directions:
Step 1
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
Meanwhile, using an electric mixer, beat cream and remaining sugar in a large bowl until stiff peaks form.
Step 3
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
Layer with cream mixture, raspberry coulis, pistachio, raspberry and remaining bun pieces. Top with eggs. Serve.