Ingredients:
- 8 hot cross buns, toasted and torn
- 6 tbsp sherry, brandy or Cointreau
- 1 x pack of raspberries
- 1 x pack of strawberries, sliced
- 1 x pack of blueberries
- 8 tbsp Biona Organic Agave Syrup
- 1 tsp mixed spice
- 3 tbsp caster sugar
- 25og vegan cream cheese
- 8 tbsp Biona Organic Coconut Whipping Cream
- 500g pot vegan custard
- 1 x 400ml can Biona Organic Coconut Whipping Cream
- 2 tbsp chopped pecans
Method:
1
Arrange the torn hot cross buns in the base of a glass trifle bowl.
2
Slowly pour over the sherry, brandy or Cointreau so that it soaks into the buns.
3
Drizzle over the caramel sauce, allowing it to seep down between the layers.
4
Add a layer of sliced strawberries.
5
Mix the whipping cream, vegan cream cheese, mixed spice and sugar until light and fluffy.
6
Spoon this mixture over the top of the strawberries and gently push to the edges using the back of a spoon.
7
Add another layer of torn hot cross buns.
8
Pour over the custard and swirl to the edges of the dish using the back of a spoon.
9
For the topping, whip the whipping cream until light and fluffy and then carefully spoon on top of the custard in peaks.
10
Scatter with the pecans and some fresh raspberries and blueberries to finish. Serve immediately or chill for up to 6 hours before serving.
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