Serve this easy trifle recipe as your Easter centrepiece for your egg hunts or gatherings using tasty hot cross buns and seasonal fruits.

Time: 3 hours

Serves: 6

Ingredients

  • 150g Frozen Raspberries
  • 4 tbsp Raspberry Jam
  • 300ml Double Cream
  • 3 tbsp Icing Sugar
  • 4 Berry Hot Cross, chopped
  • 4 Lemon Muffins, chopped
  • 50g Fresh Raspberries for decoration
  • 50g Meringue for decoration
  • 20g Chocolate shavings for decoration

Ingredients for the jelly

  • 5 Gelatine Leaves
  • 500g Raspberries
  • 150g Caster Sugar
  • 1 Lemon, zested and juiced
  • For the custard
  • 800ml Whole Milk
  • 1 Vanilla Pod, split
  • 100g Caster Sugar
  • 6 tbsp cornflour
  • 5 Large Egg Yolks
  • 150g Clotted Cream

Method

  1. For the jelly, put the gelatine in a small bowl and cover with water. Leave to soak. Meanwhile, tip the sugar, lemon zest and juice and 400ml water into a pan and simmer, stirring occasionally, until the sugar has dissolved. Add the raspberries and bring to the boil. Reduce to a gentle simmer and cook for 5 mins, or until the raspberries have broken down. Pour the mixture through a sieve into a jug. Squeeze any excess water out of the gelatine and stir through the raspberry mixture.
  2. Pour into the base of a large trifle bowl and chill for at least 5 hrs, or overnight.
  3. To make the custard, heat the milk in a pan with the vanilla pod until steaming, then remove from the heat. Whisk the sugar, cornflour and egg yolks together in a bowl. Remove the vanilla and gradually pour the hot milk into the egg mixture, whisking constantly until well combined. Return to the pan and gently stir over a low heat until the custard has thickened. Stir in the clotted cream, pour into a bowl and cover. Leave to cool, then put in the fridge to chill until cold.
  4. Put the frozen raspberries and jam in a small pan and cook for 5 mins until the raspberries have softened a little but are still holding their shape. Leave to cool. Whisk the cream with the icing sugar and meringue in a large bowl.
  5. Take the set jelly, and arrange a mixture of lemon muffins and hot cross buns across the top. Take the custard and layer on top, then add another layer of lemon muffins and berry hot cross. Top with the raspberry compote and the whipped meringue recipe.
  6. Top with raspberries, extra teacakes and chocolate shavings.