Easter recipes that everybunny will love
Looking for something a little different to whip up this Easter? We’ve got two recipes to really ramp up your Easter A-game, including – yep – a hot cross bun ice cream sandwich.
Freshly baked hot cross buns are amazing enough on their own, but if you want to add a little extra flair to your buns this Easter, you’ll want to try this recipe for hot cross bun ice cream sandwiches. They even come drizzled with chocolate sauce.
And while you can’t get a more Aussie dessert than a pavlova, when it’s Easter, everything is all about chocolate. So we bring you this show-stopping chocolate pavlova, topped with pears poached in red wine, sugar and rose water. Both recipes are courtesy of Harris Farm Markets and freelance food content creator, recipe developer and stylist Breda Fenn.
Hot cross bun ice cream sandwiches with chocolate sauce
Recipe by Breda Fenn
Prep time 10 minutes
Cooking time 10 minutes
6 hot cross buns
1 tub Repurposeful Picks Berry Swirl Fior di Latte ice cream
30g caster sugar
1 tbsp cocoa powder
80g dark chocolate, chopped
50ml thickened cream
1. To make the chocolate sauce, put the sugar and water into a small saucepan and place over medium-high heat. Cook until the sugar dissolves. Whisk in the cocoa powder.
2. Turn the heat down to low and add the chocolate and cream, stirring until fully melted through and glossy. Set aside until ready to serve.
3. Cut the hot cross buns in half and place a scoop of ice cream on the base. Drizzle some chocolate sauce over the ice cream and finish with the top half of the buns.
Chocolate and poached pear layered pavlova
Recipe by Breda Fenn
Prep time 30 minutes
Cooking time 1 hour, 30 minutes
For the chocolate meringue:
6 egg whites
½ tsp cream of tartar
300g caster sugar
2 tbsp cocoa powder
1 tbsp cornflour
1 tsp balsamic vinegar
For the poached pears:
6 pears (Beurre Bosc or Corella)
500ml red wine
70g caster sugar
2 tbsp rose water (optional)
For the whipped mascarpone cream:
600ml thickened cream
250g mascarpone cream
1 tsp vanilla extract
For the chocolate sauce:
40g caster sugar
1 tbsp cocoa powder
100g dark chocolate, finely chopped
For extra topping:
80g roasted hazelnuts, chopped
To make the meringue:
1. Preheat oven to 200°C. Line two baking trays with baking paper. Draw a 20cm circle on each piece of paper, turn it pencil-side down (so meringue isn’t touching pencil lead).
2. Place the egg whites and cream of tartar into the bowl of an electric mixer and beat on high until firm peaks form. Gradually add the sugar and continue to beat until the texture of the meringue is glossy, firm and not grainy.
3. Sift the cocoa powder and cornflour over the meringue and add the vinegar. Gently fold through the mix until just combined.
4. Split meringue between two trays, creating 2x 20cm circles. Gently shape into uniform discs. Place into the oven. Turn the oven down to 140°C. Bake for 1 hour and 15 minutes or until crisp on the outside. Turn oven off, open door, let them cool completely in the oven.
To make the poached pears:
1. While meringue is cooking, peel and core pears and cut them in half. Place wine, water, sugar and rose water into a saucepan. Heat the liquid, dissolving the sugar.
2. Add the pears and slowly bring to a soft boil. Turn the heat down to a simmer and cover with a cartouche (a round of baking paper with a hole in the middle placed on top of the pears). Poach for around 15 minutes or until just tender. Take the pan off the heat and let the pears cool down in the liquid.
3. Once the pears have cooled, remove them from the liquid. Set aside in the fridge until needed. Place reserved poaching liquid back over a high heat. Reduce until it reaches a syrupy consistency and set aside.
To make the whipped mascarpone cream:
1. Place thickened cream into the bowl of an electric mixer. Beat until soft peaks form. Add mascarpone cream and vanilla, carefully continuing to beat until it reaches the consistency of whipped cream, being careful not to over-whip.
To make the chocolate sauce:
1. Place sugar and water in a small pan, bring to a boil. Add cocoa and salt, whisk until smooth. Continue to whisk over low heat until glossy and smooth.
To assemble the pavlova:
1. Place one round of meringue onto a plate and top with half of the whipped cream. Then place the second round on top and spread the rest of the whipped cream over it. Place a few poached pears on top to decorate. Drizzle some of the chocolate sauce over the top as well as the reduced red wine syrup. Finish by scattering chopped hazelnuts over the top. Serve with extra sliced pears, nuts and sauce.