Mocha Hot Cross Bun Tiramisu Recipe
Introduction
This tiramisu brings together the familiar comfort of Hot Cross Buns with the bold flavour of coffee and cocoa. The buns soak up a simple mix of espresso and Kahlua while a smooth mascarpone and cream filling sits between the layers. Once dusted with cocoa and left to chill it turns into a rich Easter dessert with a deeper mocha twist. It is easy to build and even easier to go back for another spoonful.
Ingredients
Method
1
Using a bread knife slice the Hot Cross Buns in half horizontally. Mix the espresso coffee and Kahlua (optional) make together in a small bowl and place aside
2
Place the mascarpone, cream and icing sugar into a large bowl and whisk until soft peaks form
3
Line the base of a baking dish with the bottom halves of the Hot Cross Buns and pour over half of the espresso coffee mix
4
Scoop the mascarpone mixture into the baking dish and spread evenly over the soaked buns
5
Dip the top of the buns into the remaining espresso coffee mix and place on top of the Mascarpone mix. Using a sieve dust the top of the tiramisu with cocoa powder
6
Cover with cling wrap and place in the fridge for at least 4 hours before serving
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