When it comes to tiramisu, I’m a bit of a stickler for tradition. It’s one of the few desserts I never eat when I’m dining out, regardless of how authentically Italian the restaurant might be, because I don’t consider them a patch on the one my mum makes.
Knowing I cannot do her recipe justice, I decided to give a traditional tiramisu recipe an Easter twist by swapping the savoiardi (lady-finger biscuits) with hot cross buns. Risky, I know! I approached this rather apprehensively, however, I think I may have pulled it off! It’s equal parts decadent and unique. Enjoy!
Serves 6-8
Ingredients
- 6 hot cross buns
- 375ml strong coffee, cooled
- 450ml thickened cream
- 250g mascarpone
- 100g caster sugar
- 60ml marsala
- Cocoa powder for dusting
Method
- Cut hot cross buns in half horizontally, then cut each piece into 3 fingers.
- Pour coffee into a shallow bowl. Dip a piece of hot cross bun into the coffee mixture, allowing excess liquid to drip back into the bowl.
- Place in a 5cm deep, 28cm x 18cm (base measurement) dish. Repeat with half of the remaining hot-cross-bun pieces, arranging to make a neat layer over the base of the dish.
- Use electric beaters to beat cream, mascarpone, sugar and marsala in a bowl until peaks form. Spread half the mixture over hot cross buns in the dish. Repeat to make another layer of bun pieces and spread with a final layer of the cream mixture. Cover. Place in the fridge for 8 hours or overnight to chill.
If you’re feeling in the Easter spirit, you can decorate this by cutting long strips of cardboard to use as a stencil, and arranging them over the surface to create a cross pattern. Dust with cocoa powder. Remove the strips to reveal your ‘hot cross’ tiramisu. Serve.