Easter Egg Sundae


It was coming up to Easter time when I spied Taste magazines cover - Easter Egg Sundae with Baileys Hot Cross Buns - I couldn't resist. I bought the mag & had to convert their deliciously decadent recipe to gluten free. 

Most of the ingredients & method follow that as set out in the original Taste recipe, Triple Choc Easter Egg Sundae with Baileys Hot Cross Buns.

I've changed the following to make it gluten free:

Gluten free hot cross buns

Choc coated almonds instead of Malteasers

J.P.Y.s Too biscuits instead of Cadbury Breakaway biscuits




 4 x 100g Cadbury Dairy Milk hollow Easter eggs

8 Hot cross buns

180 g Dark choc melts

20 Choc coated almonds

Toasted flaked almonds

1-2 tablespoons gluten free chocolate sprinkles

8 J.P.Y.s Too biscuits

200 g Double cream

Butterscotch sauce, to serve

Milk chocolate to coat the J.P.Ys

12 small bamboo skewers

~ 120 g Baileys Liqueur (original recipe used 80 ml Baileys Chocolat Luxe)


Chocolate cheesecake

2 x 250 g Cream cheese, at room temperature

60 g Icing sugar mixture

300 g Thickened cream (original recipe used 80 ml)

200 g Dark cooking chocolate, melted, cooled slightly


Chocolate glaze

100 g Dark cooking chocolate, coarsely chopped

80 g Thickened cream

1 tablespoon Glucose syrup




Coating the J.P.Y.s

Melt some milk chocolate to coat the J.P.Y.s. Line a baking tray with grease proof paper/baking paper. Put some of the toasted flaked almonds on the tray.

Dip two J.P.Y biscuits in the chocolate & sandwich them together. Let excess chocolate (is there such a thing!) drip back into the bowl. Roll the edge of the sandwich in the almonds & place on tray to set. Repeat with the other biscuits.  

Preparing the Egg

Peel back some foil leaving half of it still covering the egg (so you won’t end up with fingerprints on the egg as you cut). Use a small serrated knife in a sawing motion to slowly cut around the egg, 4cm from the top. Transfer the eggs to teacups to keep them upright.


Use electric beaters or a food processor to combine the cream cheese and icing sugar until smooth. Add in the cream. With the machine still running, gradually add in the melted dark chocolate. Continue to process until well combined. Transfer 1 cupful of cheesecake to a bowl. Cover with plastic wrap. Spoon remaining cheesecake into a piping bag.

Cut the buns horizontally into 3 slices. Use 5 cm cutter to cut 8 discs from slices with crosses. Place on a baking tray. Use 6 cm cutter to cut 8 discs from remaining slices. Use 5 cm cutter to cut 4 discs from the base of the buns.  

Place 6 cm disc in base of each egg. Drizzle 3 tsp Baileys over each. Pipe in half the cheesecake. Repeat layering with remaining 6 cm discs, Baileys and cheesecake, finishing with 5 cm base bun disc. Place in fridge for 2 hours to set.

Assembling the Egg
Meanwhile, line a baking tray with baking paper. Melt 30 g choc melts in a small microwave-safe bowl on Medium, stirring every minute, until melted and smooth.

Transfer melted chocolate to a small reasonably thick plastic bag or a small piping bag. Cut a little opening on one of the corners on the plastic bag. Pipe a little of the chocolate onto the side of one of the chocolate coated almonds. Attach it to another almond. Continue until 5 in a row. Continue until you have 4 rows of 5. Pipe a line of the remaining melted chocolate onto 1 side of each row then attach a small skewer. Set aside for 10 minutes to set.

Insert a small bamboo skewer into the side of each hot cross bun disc.

Microwave 100 g choc melts. Hold the base of the egg and dip the top into the chocolate. Scatter with sprinkles. Return to cup. Set aside for 10 minutes to set.

Remove foil. Return eggs to cups. Microwave 50 g choc melts. Set aside for 2 minutes to cool slightly. Spoon a teaspoonful of melted chocolate onto the centre of a J.P.Y. chocolate sandwich. Place egg on top. Hold in place for 1-2 minutes or until set (to check, remove hand and if it starts to tip it’s not secure). Set aside for 2-3 minutes or until completely set.

While the eggs set, make the chocolate glaze. Microwave all the ingredients in a microwave-safe bowl on High, stirring every minute, until smooth and combined. Set aside for 15-20 minutes to thicken slightly.

Spoon reserved cheesecake on top of each egg. Transfer eggs to a small tray and into the fridge for 10 minutes to chill slightly.

Spoon the double cream on top of the eggs. Use a skewer to make 3 holes in the egg before inserting the skewers (almonds & bun discs). Top with chocolate glaze, caramel sauce and sprinkle with toasted flaked almonds.

Simply enjoy!