This raspberry hot cross bun tiramisu cake is a fusion of classics. Up the ante of dessert and try out this deliciously sweet dessert, it won't dissapoint!
Serves1212
Cook time5 mins5 minutes
Prep time20 mins20 minutes, + 5 hours chilling time
+ 5 hours chilling time
Ingredients
7 Coles Brand Hot Cross Buns
500g mascarpone
300ml thickened cream
1/3 cup (75g) caster sugar
1/3 cup (80ml) marsala wine (see tip)
250g raspberries
Chocolate sauce
100g dark chocolate
2/3 cup (160ml) thickened cream
2 tbs brown sugar
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Method
Step 1
Line a 20cm (base measurement) springform pan with plastic wrap, allowing the sides to overhang.
Step 2
Use a serrated knife to split each bun crossways into 3 even slices. Arrange the bun bases evenly over the base of the prepared pan.
Step 3
Place the mascarpone, cream, sugar and marsala in a bowl. Gently whisk until combined and mixture thickens. Spoon half the mixture evenly over the bun bases. Sprinkle with half the raspberries.
Step 4
Arrange the centre bun slices over the raspberries. Spoon over the remaining mixture and raspberries. Arrange bun tops on top. Fold the overhanging plastic wrap to cover. Place a flat plate on top of cake. Top with a can to press down cake. Place in the fridge for 5 hours to set.
Step 5
Meanwhile, to make the chocolate sauce, combine the chocolate, cream and sugar in a small saucepan over low heat. Cook, stirring, for 2-3 mins or until the chocolate melts and the mixture is smooth. Set aside to cool slightly.
Step 6
Remove the cake from the pan and place on a serving plate. Cut into slices and serve drizzled with chocolate sauce.
Prep time20 mins20 minutes, + 5 hours chilling time
+ 5 hours chilling time
Ingredients
7 Coles Brand Hot Cross Buns
500g mascarpone
300ml thickened cream
1/3 cup (75g) caster sugar
1/3 cup (80ml) marsala wine (see tip)
250g raspberries
Chocolate sauce
100g dark chocolate
2/3 cup (160ml) thickened cream
2 tbs brown sugar
Description
This raspberry hot cross bun tiramisu cake is a fusion of classics. Up the ante of dessert and try out this deliciously sweet dessert, it won't dissapoint!
Method
Step 1
Line a 20cm (base measurement) springform pan with plastic wrap, allowing the sides to overhang.
Step 2
Use a serrated knife to split each bun crossways into 3 even slices. Arrange the bun bases evenly over the base of the prepared pan.
Step 3
Place the mascarpone, cream, sugar and marsala in a bowl. Gently whisk until combined and mixture thickens. Spoon half the mixture evenly over the bun bases. Sprinkle with half the raspberries.
Step 4
Arrange the centre bun slices over the raspberries. Spoon over the remaining mixture and raspberries. Arrange bun tops on top. Fold the overhanging plastic wrap to cover. Place a flat plate on top of cake. Top with a can to press down cake. Place in the fridge for 5 hours to set.
Step 5
Meanwhile, to make the chocolate sauce, combine the chocolate, cream and sugar in a small saucepan over low heat. Cook, stirring, for 2-3 mins or until the chocolate melts and the mixture is smooth. Set aside to cool slightly.
Step 6
Remove the cake from the pan and place on a serving plate. Cut into slices and serve drizzled with chocolate sauce.
