Raspberry Easter Parfait (Hot Cross Bun Trifle)
Save Recipe
Layered with hot cross buns and homemade raspberry chia jam, this raspberry Easter parfait brings a burst of flavour to your table. It's designed to be made ahead, so you can have a delicious, easy meal or snack ready whenever you need it!note - ingredients can be approximate
Equipment
Ingredients
- 2 regular hot cross buns, cubed, See note 1
- 240 g (1 cups) Greek yogurt, or dairy-free alternative. See note 2
- 50 g (¼ cups) jam, or use use my homemade raspberry chia jam,
- 50 g (½ cups) raspberries , fresh recommended. See note 3
Instructions
- Slice the 2 regular hot cross buns into cubes.
- Layer half of the hot cross buns in a glass, followed by a layer of Greek yogurt, fresh raspberries, and homemade raspberry chia jam; repeat the layers to finish it off.
Notes
Note 1 - Hot Cross Buns
Use any hot cross buns of your choosing. Leftovers are a great option because they're that little bit stale and the mixture of the yogurt and jam will help soften them slightly. If you don't have hot cross buns, use any sweet bread, and mix in a touch of cinnamon to help replicate the flavour.
Note 2 - Yogurt
Thick yogurt is recommended to ensure the layers stay nice.
Note 3 - Fresh Raspberries
Fresh is highly recommended as when frozen thaw, they'll seep moisture through the parfait and impact the overall taste and texture.
Storing
Keep the assembled parfaits in the fridge, covered, for up to 3 days. Note, bread will go slightly soggy. If concerned, keep elements separate.
Nutrition
Calories: 486kcalCarbohydrates: 82gProtein: 30gFat: 4gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gTrans Fat: 0.01gCholesterol: 12mgSodium: 103mgPotassium: 452mgFiber: 6gSugar: 39gVitamin A: 26IUVitamin C: 18mgCalcium: 338mgIron: 3mg
Tried this recipe?Please consider Leaving a Review!
