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Hot Cross Bun Tiramisu

This no bake easter dessert is eggless, simple and uses up all those hot cross buns. It is a coffee lovers dream and is the perfect make ahead sweet treat recipe.
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Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 1 hour
Course Bread, Celebration, Dessert, Sweet tooth
Cuisine British, Italian
Servings 8 people

Equipment

  • Mixing bowls
  • Whisk/Electric beater
  • Bread knife
  • 8x8 inch Square tin

Ingredients
  

  • 6 hot cross buns sliced

For the coffee -

  • 1/2 cup strong black coffee
  • 1 tsp vanilla
  • 2 tbsp sugar

For the mascarpone cream -

  • 2 cups whipping cream
  • 1 cup mascarpone cream
  • 1/2 cup icing sugar
  • 1 tbsp vanilla
  • 1-2 drops almond extract

For the top -

  • 1/4 cup cocoa powder

Instructions
 

  • Make the espresso/hot coffee as you normally would, add sugar, vanilla, stir and set aside to cool a little.
  • Slice the hot cross buns in to half and set aside, if they are not stale, toast them in the toaster until crispy and lightly golden.
  • To make the cream, in a large mixing bowl add the whipping cream, icing sugar, vanilla, almond extract and beat until soft peaks, if you are doing this with a whisk it will take 5-10 minutes, with an electric beater it will take 3-5 minutes.
  • Add the mascarpone cream and whisk again until combined and thick.
  • Let us get assembling, dunk the hot cross buns in the coffee mixture until soaking, do not over soak it or else it will fall apart.
  • Place in the 8x8 inch tin and repeat until you have a layer of buns at the bottom. Spoon over half the cream mixture and even it out with a spoon.
  • Repeat the process once more. Transfer to the fridge and allow it to chill for at least one hour.
  • When ready to serve generously dust the top with cocoa powder, spoon into plates and serve.

Notes

  • The staler the bread the better the tiramisu as it soaks up the coffee better.
  • Instead of hot cross buns you can use any stale brioche bread you have.