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hot cross bun and mini egg trifle

Mini Egg & Hot Cross Buns Easter Trifle

These Hot Cross Buns Trifle are a perfect way to indulge during the Easter holiday. 
Course Dessert
Cuisine American
Keyword dessert, chocolate, Easter, mini eggs, trifle, holiday dessert
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Calories 500kcal
Author Abbey Sharp


  • 6 cups frozen strawberries sliced
  • 3 tbsp sugar
  • 3 tbsp water
  • 1 1/2 cup heavy cream
  • 8 oz cream cheese softened
  • 1/4 cup lemon curd
  • 1/4 cup icing sugar
  • 6 COBS Bread Chocolate Chip Hot Cross Buns cut into 1/2-inch cubes
  • 2 cups fresh strawberries sliced
  • 1/2 cup Mini eggs coarsely chopped
  • 1/2 cup mini eggs whole


  • In a saucepan, heat the strawberries, sugar and water over medium high heat. Reduce the heat to medium low and simmer for 10-15 minutes until strawberries are tender and the sugar dissolves completely. Set aside to cool completely.
  • In a large bowl, whip the cream to soft peaks.
  • In another bowl, whip the cream cheese, lemon curd, and icing sugar until combined.
  • Add a bit of the whipped cream to the cream cheese mixture to lighten it, then continue to mix in the remaining cream. Set aside.
  • You can serve this in 8 individual glasses or one large trifle dish. Layer 1/2 of the hot cross buns along the bottom of the glass(es). Then working around the edges, add a layer of sliced strawberries around the glass. Fill the interior of the sliced strawberry “ring” with half of the strawberry sauce. Add a 1/2 of the cheesecake filling and all of the chopped mini eggs. Repeat with another layer of hot cross buns, strawberries, strawberry sauce, cheesecake and garnish with the whole mini eggs. Indulge!


Calories: 500kcal