This delicious Easter trifle is super easy and quick to make. An excellent last-minute dessert using store-bought ingredients such as hot cross buns, custard and fruit.

Love chocolate? This Chocolate Nutella Trifle is a must!

A glass bowl of Easter trifle crowned with hot cross buns, whipped cream, and a chocolate drizzle. Resting on a white surface, it’s surrounded by flowers and decorative eggs. Above it, the words Hot Cross Bun Easter Trifle shine brightly.

If the thought of making dessert on top of all the other Easter food prep is stressing you out then I have just the thing! This easy Easter trifle can be assembled at the last minute using store-bought ingredients.

A traditional English trifle is a labor of love – especially if you make all the elements such as the cake and custard from scratch. Normally I am all about about making everything myself, but sometimes a little cheating is allowed, I think you will agree 😉

Since my Nutella chocolate trifle was such a success this Christmas, I decided an Easter trifle definitely deserved its own post.

Hot cross buns are the obvious choice for the base. Add white chocolate custard, tinned pears, whipped cream and a little booze and you have a delicious dessert that’s ready in next to no time.

How to Make My Easter Trifle

↓ For the full ingredients and detailed method, jump to the recipe card.

Start by making the white chocolate custard. Pour the store-bought custard into a bowl and add finely chopped white chocolate. Heat in the microwave, in 40 second bursts, stirring until the chocolate melts completely. Alternatively heat the custard in a saucepan, take off the heat then add the chocolate. Cool slightly before using.

Slice the hot cross buns in half. Use the tops to line the sides of a trifle bowl, lightly pressing the buns against the sides of the bowl. Cut the remaining buns into small cubes and use half to line the centre of the bowl. Drizzle with a little spiced rum (see substitutes in recipe notes).

Assembling an Easter trifle by lining a large bowl with sliced hot cross buns

Top with sliced pears – I used tinned pears in juice, cut into cubes. Pour the custard over the pears – if you have time, chill the trifle at this stage. Add the remaining cubed hot cross buns and drizzle with the rest of the rum.

birds eye view of a trifle dish lined in sliced hot cross buns topped with sliced pears and custard

Whisk the double cream, icing sugar and vanilla until you have just firm peaks then transfer to a piping bag fitted with a large open star tip and pipe over the trifle. Alternatively whisk until you have soft peaks and spoon over the trifle.
Drizzle with chocolate or caramel sauce and top with more hot cross buns if you like. Add orange zest or sprinkles and serve.

Recipe Tips

You can use (store-bought) pound cake instead of the hot cross buns or leftover cake scraps should you have any. You could freeze cake scraps from leveling cakes for just such a recipe.
Substitute the rum with orange liqueur such as Cointreau, Triple Sec or Grand Marnier. You can also use Marsala wine or sherry.
f you would rather not use any alcohol, you could use a little cooled tea instead. Something herbal like spiced apple or cinnamon would work well.
This Easter trifle is best eaten soon after it is assembled. Any leftovers will keep for another day in the fridge in an airtight contaier.
Substitute the pears with use stewed apples or fresh orange segments.
Add white chocolate curls, mini chocolate eggs or Creme Eggs as decorations.