Hot Cross Bun Trifle | Easter Dessert Recipes | Tesco Real Food

Ingredients

• 4 hot cross buns, toasted and torn
• 6 tbsp sherry, brandy or Cointreau
• 25g unsalted butter
• 1 large pear, cored and thinly sliced
• 2 small apples, cored and thinly sliced
• 2 medium peaches, stoned and sliced
• 25g soft brown sugar
• 8 tbsp salted caramel sauce
• 1 x 250g pot light mascarpone cheese
• 1 tsp mixed spice
• 3 tbsp caster sugar
• 8 tbsp double cream
• 1 x 500g pot fresh custard
• 400 ml double cream
• 2 tbsp chopped pecans