Easter time… The one time of year its acceptable to eat chocolate and Hot Cross Buns for breakfast, lunch, dinner and dessert!!
Putting a twist on your traditional Hot Cross Bun with butter, this Hot Cross Bun Cake will be your new favourite dessert to serve at Easter time!
Your favourite Hot Cross Buns filled with a mixture of our deliciously creamy Mascarpone, espresso and raspberries. This makes a deliciously YUMMY, Tiramisu inspired, Hot Cross Bun Cake!
Note: This recipe is quick to prepare, however, does require overnight (or minimum 5 hour) refrigeration to set. So make sure to prepare it the night before Easter lunch!
| 2 x 250g tubs | Mascarpone |
| 10 individual | hot cross buns |
| 300ml | thickened cream |
| 4 tbsp | caster sugar |
| 1 tsp | vanilla extract |
| 80ml | espresso (cold) |
| 250g | fresh or frozen raspberries |
| 100g | dark or milk chocolate |
| 50ml | milk |
| handful of speckled milk chocolate eggs, for decoration |
| 1 | Cut hot cross buns horizontally into 3 layers. |
| 2 | Whip the cream with caster sugar and vanilla extract and combine with mascarpone, add 3 tsp espresso and stir until smooth (add more or less espresso to your taste preference). |
| 3 | Line 20 cm round cake tin or a square with baking paper and layer with hot cross buns’ bottom slices. |
| 4 | Drizzle each hot cross bun layer lightly with the remaining espresso. Cover with mascarpone and cream mixture followed by raspberries and repeat. Top layer should be made up of hot cross bun tops. |
| 5 | Cover with a sheet of baking paper and place a small heavy plate on top for weight. Place into fridge for at least 5 hours or overnight. Remove the cake from the tin. |
| 6 | Melt chocolate and mix with 50 ml milk. Drizzle chocolate sauce over the cake and decorate with speckled miniature milk chocolate eggs. |
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