Hot Cross Bun Tiramisu Recipe

If you’re looking for a show-stopping dessert that turns traditional Easter leftovers into something utterly divine, you’re going to adore this Hot Cross Bun Tiramisu Recipe. I absolutely love how this takes the classic Italian tiramisu concept but swaps out ladyfingers for those spicy, fruity hot cross buns — the combination is pure magic. Trust me, once you try this, you’ll find yourself making it year-round, not just at Easter!

this …

Ingredients You’ll Need

These ingredients work in perfect harmony to give that classic tiramisu taste but with a zesty, spiced twist from the hot cross buns. Picking good quality mascarpone and fresh whipping cream really makes a difference in the richness of the final dessert.

• Hot Cross Buns: Try to use slightly stale buns or toast fresh ones lightly so they absorb the coffee without falling apart.
• Strong Black Coffee: Espresso is ideal but any hot, strong black coffee works well to soak the buns.
• Vanilla Extract: Adds warmth and depth; I usually grab pure vanilla for the best flavor.
• Sugar: Both regular and icing sugar bring balanced sweetness to the cream and coffee.
• Whipping Cream: Use cold cream for best whipping results; it adds that luscious texture you want.
• Mascarpone Cream: This gives the dessert its creamy body – don’t substitute or the taste changes drastically.
• Almond Extract: Just a drop or two gives a subtle nutty note that elevates the whole dish.
• Cocoa Powder: For dusting on top — it finishes the look and adds a slight bitterness to balance the sweetness.

Variations

I love making this recipe my own depending on what I have handy or the occasion. The beauty of this Hot Cross Bun Tiramisu Recipe is how flexible it is while still delivering those luscious, creamy layers.

• Alcohol Kick: Sometimes, I add a splash of rum or amaretto to the coffee mix for extra warmth and complexity that impresses guests.
• Fruit Twist: Adding fresh berries between layers brightens the dessert – my kids adore the ruby bursts of flavor.
• Dairy-Free Version: Use coconut cream and a dairy-free cream cheese substitute for a vegan-friendly treat.
• Spice it Up: If you’re a spice lover like me, sprinkle cinnamon or nutmeg on the cream layers for an extra festive feel.

How to Make Hot Cross Bun Tiramisu Recipe

Step 1: Brew and Sweeten Your Coffee

Start by making a strong black coffee or espresso — this is the heart of your soaking liquid. Stir in the sugar and a teaspoon of vanilla extract while it’s hot, then set it aside to cool slightly. You don’t want it piping hot when soaking the buns, or they’ll get soggy way too fast.

Step 2: Prepare the Hot Cross Buns

Slice your hot cross buns in half horizontally. If they’re not stale, I highly recommend toasting them lightly so they’re just crisp on the outside but still tender inside — this helps them hold up when dunked in coffee. Trust me, it’s the trick I discovered to avoid falling-apart layers.

Step 3: Whip the Cream and Mascarpone Mixture

In a large bowl, combine the cold whipping cream, icing sugar, vanilla extract, and almond extract. Whip until soft peaks form — if you’re doing this by hand, be patient as it can take 5 to 10 minutes, but an electric mixer will speed things up. Gently fold in the mascarpone cream until everything is smooth and thick. This is the luxurious filling everyone raves about.

Step 4: Assemble Your Tiramisu

Dunk each sliced hot cross bun quickly into your coffee mixture — just enough to soak the surface, but not so long that they become mushy and fall apart. Layer them neatly in your 8×8 inch dish until the bottom is covered. Dollop half the mascarpone cream over the buns, smoothing it evenly with a spoon. Repeat the soak-and-layer process once more, topping with the remaining cream.

Step 5: Chill and Serve

Pop your tiramisu into the fridge for at least one hour — this resting time lets the flavors marry beautifully. When it’s time to serve, dust the top generously with cocoa powder, slice, and spoon into plates. I promise this moment will become a happy tradition!

How to Serve Hot Cross Bun Tiramisu Recipe

Garnishes

I personally love finishing the tiramisu with a thick dusting of cocoa powder — it adds a bittersweet contrast. Sometimes, I sprinkle shaved chocolate or a few toasted almonds for a little crunch and extra flair. Plus, a sprig of fresh mint on top brightens the presentation beautifully.

Side Dishes

This dessert is rich, so I like pairing it with fresh fruit salads or a light citrus sorbet. A small cup of strong coffee or espresso alongside also feels like a perfect finish, enhancing the coffee notes in the tiramisu itself.

Creative Ways to Present

For special occasions, I sometimes layer this tiramisu in individual glass jars or pretty trifle bowls for an elegant touch — plus, it makes serving a breeze. Another fun idea I discovered is creating mini parfaits with alternating layers of the bun cream and fresh berries for a fresh pop of color.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers covered tightly in the fridge for up to 3 days. The flavors actually deepen as it sits, although the bun texture will soften further, which my family loves. Just make sure it’s sealed so it doesn’t absorb fridge odors.

Freezing

Freezing this tiramisu isn’t my go-to because the cream can separate slightly. But if you do freeze it, wrap it tightly in plastic and freeze for up to 1 month. Thaw overnight in the fridge before serving — texture might be a little softer but still delicious.

Reheating

This dessert is best served chilled, so I avoid reheating. If you want it a bit softer after refrigeration, just let it sit at room temperature for 15-20 minutes before serving — that brings out the flavors without losing creaminess.

FAQs

Final Thoughts

This Hot Cross Bun Tiramisu Recipe has become one of my all-time favorite ways to celebrate Easter and beyond. It feels indulgent but is surprisingly simple to whip up, and I love how it breathes new life into leftover buns with creamy, coffee-kissed layers. Give it a try and make it your own — I have a feeling it’ll become your new dessert secret too. Don’t hesitate to make extra; it’s nearly impossible to resist second helpings!

Print