Description
Indulge in the delightful fusion of British hot cross buns and Italian tiramisu with this easy-to-make, no-bake dessert. Layers of coffee-soaked buns and creamy mascarpone create a decadent treat perfect for Easter or any time of year.
Ingredients
Scale
Hot Cross Buns:
- 4 hot cross buns, split and lightly toasted
Coffee Mixture:
- 1 cup strong brewed coffee (cooled)
- 2 tablespoons coffee liqueur (optional)
Mascarpone Cream:
- 1 cup heavy cream
- 8 oz mascarpone cheese (softened)
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Finishing Touches:
- Cocoa powder for dusting
- Chocolate shavings for garnish (optional)
Instructions
- Whip the Cream: In a mixing bowl, whip the heavy cream until soft peaks form.
- Prepare Mascarpone Mixture: In a separate bowl, combine mascarpone, powdered sugar, vanilla extract, cinnamon, and nutmeg. Fold in the whipped cream until smooth.
- Soak Hot Cross Buns: Dip toasted buns in a mixture of coffee and coffee liqueur.
- Layer the Dessert: Arrange soaked buns in a dish, alternate with mascarpone mixture. Repeat layers and chill for at least 4 hours.
- Final Touches: Dust with cocoa powder and add chocolate shavings before serving.
Notes
- This recipe is a great way to use leftover hot cross buns.
- You can make it alcohol-free by skipping the coffee liqueur.
- For extra spice, use spiced or fruit-studded hot cross buns.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg
