Method
1. Split the hot cross buns then toast until golden. Cut each half into quarters and line in the bottom of a trifle dish. Finely dice 2-3 balls of stem ginger and scatter over the top, then pour over half the syrup from a jar of Opies Stem Ginger followed by the Disaronno.2. Beat the double cream until very thick, then spread over a layer of double cream followed by a layer of chocolate custard. Repeat the order then add the salted caramel, reserving a tablespoon or two for the topping.
3. Finely dice another 2-3 balls of stem ginger and scatter over the salted caramel. Place the remaining double cream into a piping bag and pipe over the final layer of double cream. Drizzle over the remaining salted caramel followed by the chocolate chips or stars.
Ingredients
• 8 hot cross buns
• 1 jar Opies Stem Ginger in Syrup
• 600ml double cream
• 75ml Disaronno
• 250g salted caramel
• 800g chocolate custard
• 50g chocolate chips or chocolate stars, to decorate
