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Raspberry hot cross bun tiramisu cake

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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!

  • Serves12
  • Cook time5 minutes
  • Prep time20 minutes, (+ 5 hours chilling time)

Ingredients

  • 7 Coles Brand Hot Cross Buns
  • 500g mascarpone
  • 300ml thickened cream
  • ⅓ cup (75g) caster sugar
  • ⅓ cup (80ml) marsala wine (see tip)
  • 250g fresh or frozen raspberries

Chocolate sauce

  • 100g dark chocolate
  • ⅔ cup (160ml) thickened cream
  • 2 tbs brown sugar

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Line a 20cm (base measurement) springform pan with plastic wrap, allowing the sides to overhang.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6

    Remove the cake from the pan and place on a serving plate. Cut into slices and serve drizzled with chocolate sauce.

    Raspberry hot cross bun tiramisu cake

    Raspberry hot cross bun tiramisu cake
    • Serves12
    • Cook time5 minutes
    • Prep time20 minutes, (+ 5 hours chilling time)
    Ingredients
    • 7 Coles Brand Hot Cross Buns
    • 500g mascarpone
    • 300ml thickened cream
    • ⅓ cup (75g) caster sugar
    • ⅓ cup (80ml) marsala wine (see tip)
    • 250g fresh or frozen raspberries

    Chocolate sauce

    • 100g dark chocolate
    • ⅔ 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
      1. Step 1

        Line a 20cm (base measurement) springform pan with plastic wrap, allowing the sides to overhang.
      2. 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.
      3. 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.
      4. 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.
      5. 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.
      6. Step 6

        Remove the cake from the pan and place on a serving plate. Cut into slices and serve drizzled with chocolate sauce.