Hot cross bun tiramisu
Treat your family and friends this Easter with our truly decadent and delicious hot cross bun tiramisu! Inspired by the Italian classic with a peanut butter twist, this recipe is a true make-and-forget dish, perfect for entertaining.
Ingredients
Method
Ingredients
- 250ml cream
- 3 Tbsp caster sugar
- ¼ cup Pic’s Smooth Peanut Butter
- 200g mascarpone, room temperature
- 6 Hot Cross Buns
- ¾ cup espresso or instant brewed coffee
Method
- In a bowl, whisk together the cream and caster sugar until the cream reaches soft peaks. Add the peanut butter and mascarpone, and fold into the cream until combined.
- Slice the hot cross buns in thirds horizontally. Place the bottom pieces into six jars or glasses, then spoon a third of the coffee over the top. Spoon half of the cream mixture evenly amongst the six glasses.
- Next, place the middle hot cross bun on top of the cream, spoon some coffee over the top, and layer the remaining cream.
- Spoon coffee onto the underside of the hot cross bun lids, then place on top of the tiramisu.
- Cover the tiramisus with cling film and refrigerate for an hour, then serve chilled.
Top tips:
Finish this luxurious dessert with shaved or grated dark chocolate or cocoa powder for the perfect sweet-toothed touch.
For a sweet kid-friendly option, replace the coffee with hot chocolate powder mixed with water!
FAQs:
- Can I use leftover or stale hot cross buns for this recipe?
- Yes! We love to maximise leftovers and pouring the coffee over the stale hot cross buns will rejuvenate their moisture.
- Do I have to chill the hot cross bun tiramisu?
- Definitely not! If you prefer to eat them warm, they will still be just as tasty!