Description
This Hot Cross Bun Tiramisu is a delightful, no-bake Easter dessert that reinvent hot cross buns into a coffee-infused creamy treat. Combining the spiced sweetness of the buns with the smooth mascarpone whipped cream and a dusting of cocoa powder, this recipe is simple, eggless, and perfect for coffee lovers looking for a festive, make-ahead dessert.
Ingredients
Scale
For the Coffee Mixture
- 1/2 cup strong black coffee
- 2 tbsp sugar
- 1 tsp vanilla extract
For the Cream
- 2 cups whipping cream
- 1 cup mascarpone cream
- 1/2 cup icing sugar
- 1 tbsp vanilla extract
- 1-2 drops almond extract
Others
- 6 hot cross buns, sliced in half
- 1/4 cup cocoa powder for dusting
Instructions
- Prepare Coffee Mixture: Brew strong black coffee or espresso as per your preference. Add sugar and vanilla extract, stirring until dissolved. Set this mixture aside to cool slightly.
- Prepare Hot Cross Buns: Slice the hot cross buns in half. If they are not stale, lightly toast them in a toaster until they are crispy and lightly golden to prevent sogginess during soaking.
- Make the Cream: In a large mixing bowl, combine whipping cream, icing sugar, vanilla extract, and almond extract. Whisk the ingredients until soft peaks form – about 5-10 minutes by hand or 3-5 minutes with an electric mixer. Then, add the mascarpone cream and whisk again until the mixture becomes thick and fully combined.
- Assemble the Tiramisu: Dunk each hot cross bun piece briefly into the coffee mixture, careful not to over-soak them as they can fall apart. Place a layer of soaked buns at the bottom of an 8×8 inch baking tin.
- Add Cream Layer: Spoon half of the mascarpone cream mixture over the bun layer and smooth it evenly with a spoon.
- Repeat Layers: Repeat the soaking and layering process with the remaining buns, then top with the remaining cream mixture.
- Chill: Transfer the assembled tiramisu to the refrigerator and chill for at least one hour to set and develop flavor.
- Serve: Before serving, dust the top generously with cocoa powder. Spoon portions onto plates and enjoy.
Notes
- This dessert is eggless, making it suitable for those avoiding raw eggs.
- Using slightly stale buns or lightly toasting fresh buns prevents soggy layers.
- The recipe is perfect as a make-ahead dessert for Easter or coffee-themed gatherings.
- Don’t over-soak the buns in coffee to maintain the structure of the dessert.
- You can substitute the coffee with decaffeinated coffee if preferred.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg
