Preparation time is 30minutes
Cook time is 5minutes
Total time is 35minutes
Serve is for 12 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
12
- 1/3 cup marsala
- 1 1/2 cups espresso coffee, cooled
- 1teaspoons gelatine powder
- 300milliliter thickened cream
- 3/4 cup caster sugar
- 250grams tub mascarpone
- 1 1/2packets Woolworths indulgent mocha hot cross buns with Cadbury milk chocolate chips, each cut horizontally into 3 slices
- 2teaspoons cocoa powder
- 3/4 cup chocolate sauce
- 1/2 punnet 250g strawberries, chopped, to serve (see tip)
Description
Put a fun twist on classic tiramisu using leftover mocha hot cross buns. This creative recipe makes an indulgent post-Easter dessert. Serve with fresh strawberries.
Instruction tip
Cooking tip:Depending on how stale your hot cross buns are, you may need to use slightly more or less coffee mixture. You can also omit the strawberries for raspberries or frozen strawberries.
Method
Step 1 of 6
Grease a 22cm-round springform pan. Line base and sides with baking paper.
Step 2 of 6
Combine marsala and 1 cup coffee in a medium bowl. In a separate small bowl, place 1 tbs boiling water and sprinkle over gelatine, stirring until dissolved. Set aside for 3 minutes to cool.
Step 3 of 6
Using an electric mixer, beat cream and 1/4 cup sugar in a large bowl until firm peaks form. Reduce speed to low and beat in gelatine mixture. Fold in mascarpone until just combined.
Step 4 of 6
Place bun bases in pan, trimming to fit. (Don’t worry if there are a few gaps.) Brush buns generously with coffee mixture to moisten (see tip). Top with half of the cream mixture. Dip centre bun slices in coffee mixture for 2 seconds before layering in pan, trimming to fit. Top with remaining cream mixture. Dust with cocoa. Brush cut-sides of bun tops with coffee mixture and place cut-side down in pan, trimming to fit, pressing slightly into cocoa. Refrigerate, covered, for 3 hours or until set.
Step 5 of 6
Meanwhile, stir remaining coffee and sugar in a small saucepan over medium heat for 2 minutes or until sugar has dissolved. Increase heat to high and bring to the boil. Boil for 2 minutes or until syrup has thickened slightly. Remove pan from heat and allow to cool.
Step 6 of 6
Remove bun-misu from pan and transfer to a plate. Top with strawberries and serve drizzled with coffee syrup.
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