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Raspberry hot cross bun tiramisu cake
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Prep Time:
320 minutes
Cook Time:
5 minutes
Total Time:
325 minutes
Indulge in a decadent Easter delight - a fusion of hot cross buns, tiramisu, and cake in one irresistible dessert!
Ingredients:
  • 7 Brand Hot Cross Buns
  • 500g mascarpone
  • 300ml thickened cream
  • 75g caster sugar
  • 80ml marsala
  • 250g fresh raspberries or frozen raspberries
  • 100g dark chocolate
  • 160ml thickened cream
  • 32.00 gm brown sugar
Instructions:
  • Cover the base of a 20cm springform pan with plastic wrap, ensuring the sides hang over the edges.
  • Slice each bun into 3 even slices horizontally using a serrated knife, then evenly place the bun bases in the prepared pan.
  • Combine mascarpone, cream, sugar, and marsala in a bowl. Whisk gently until thickened. Spread half of the mixture over the buns and top with half of the raspberries.
  • Layer the center bun slices over the raspberries, followed by the remaining mixture and raspberries. Top with the bun tops and fold the overhanging plastic wrap to cover. Place a flat plate on top of the cake and weigh it down with a can to press the cake. Refrigerate for 5 hours to set.
  • In a small saucepan over low heat, melt together the chocolate, cream, and sugar, stirring constantly for 2-3 minutes until smooth. Allow the chocolate sauce to cool slightly before using.
  • Transfer the cake onto a beautiful serving plate. Cut into slices and luxuriously drizzle with rich chocolate sauce before serving.

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