Hot cross bun trifle

4 hot cross buns, toasted and torn 6tbsp sherry or brandy 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 8tbsp salted

1

Arrange the torn hot cross buns in the base of a glass trifle bowl (approx 1 litre). Pour over the sherry, brandy or Cointreau slowly, so that it soaks into the buns.

2

Melt the butter in a large frying pan and cook the pear and apples over a moderately high heat for 5 mins, stirring and tossing occasionally until they begin to soften and turn golden in places. Add the peaches and scatter over the sugar. Toss once or twice to mix in the sugar, then remove from the heat and set aside to cool. Arrange the fruit over the buns in the dish.

3

Drizzle over the caramel sauce, allowing it to seep down in between the layers. caramel sauce 250g light mascarpone cheese

1tsp mixed spice 3tbsp caster sugar 8tbsp double cream

500g fresh custard

For the topping: 400ml double cream 2tbsp chopped pecans

4

Mix the mascarpone cheese with the mixed spice and sugar until they are well-blended. Add the cream and mix again gently until soft. Spoon over the top of the fruit and gently push to the edges using the back of a spoon.

5

Pour over the custard and, again, swirl to the edges of the dish using the back of a spoon.

6

For the topping, whip the cream until soft peaks form, then carefully spoon on top of the custard in peaks. Scatter with the pecans to finish. Serve immediately or chill for up to 6 hours before serving.