6 x Cadbury old gold mocha hot cross buns
6 x brioche chocolate hot cross buns
Honey macadamia ice-cream
Triple chocolate ice-cream
Peanut butter ice cream
4 egg whites
1 cup caster sugar
1/2 tsp cream of tartar
1/2 tsp vanilla bean paste
1/4 teaspoon of salt
Line a 23cm bowl with cling wrap, then slice your hot cross buns approximately 1cm thick.
Place the hot cross buns along the sides of the bowl ensuring they’re tightly packed.
Fill the cavity with your favourite ice-cream flavours.
Cover the ice-cream with more sliced hot cross buns and cover with cling wrap. Return to the freezer for up to 4 hours or overnight.
Prepare your meringue. Combine egg whites, sugar and cream of tartare in a bowl and set it over a saucepan filled less than halfway with water (ensure the simmering water is not touching the bottom of the bowl). Continuously whisk the ingredients over the simmering water and allow the sugar to dissolve. Using your electric or stand mixer you can immediately begin whisking the mixture to form stiff peaks. Once the meringue begins to form, add your vanilla and salt and continue whisking until stiff.
Flip out the hot cross buns and ice-cream from the bowl onto your cake stand and cover with the meringue. Use an offset spatula to create texture.
Use a chefs torch to burn the meringue. You can serve immediately or return to the freezer for later.