Hot Cross Bun Tiramisu Recipe

If you love a good twist on classic tiramisu and happen to have some leftover hot cross buns, you’re going to flip for this Hot Cross Bun Tiramisu Recipe. It’s a cozy, eggless dessert that’s super simple to put together and absolutely perfect for Easter or any time you want something a little different yet insanely comforting. I remember the first time I tried it—I was skeptical about swapping ladyfingers for hot cross buns, but the result was a rich, coffee-kissed delight that my whole family goes crazy for! Stick with me and I’ll walk you through every step so you nail it on your first try.

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Ingredients You’ll Need

To make this Hot Cross Bun Tiramisu Recipe come to life, you’ll want the usual suspects for tiramisu—but swapped out with those delightfully spiced and fruity hot cross buns. These ingredients marry coffee, creaminess, and warmth beautifully, so grab fresh or day-old buns. When it comes to mascarpone, try to get a good-quality one, as it really makes the cream rich and velvety.

• Hot cross buns: Preferably slightly stale or toast them lightly to prevent sogginess.
• Strong black coffee: Espresso or strong brewed coffee works best for that bold coffee flavor.
• Vanilla (extract): Adds a lovely warm aroma to both the coffee mix and the cream.
• Sugar (granulated and icing): Balances the bitterness of the coffee and blends with the creaminess.
• Whipping cream: Use heavy or double cream for nice soft peaks when whipped.
• Mascarpone cheese: The heart of that classic tiramisu texture—rich, creamy, and dreamy.
• Almond extract: A tiny drop adds a subtle, nutty background note that pairs beautifully with the buns.
• Cocoa powder: For dusting the top—don’t skip this! It finishes the dessert perfectly.

Variations

One of the things I adore about this Hot Cross Bun Tiramisu Recipe is how easy it is to make it your own. Whether you want to swap out flavors, adjust for dietary needs, or even amp up the indulgence factor, there’s room to play around.

• Extra Fruit Mix-In: I sometimes add a handful of chopped dried apricots or raisins for an extra burst of flavor and texture—it pairs wonderfully with the cinnamon-spiced buns.
• Dairy-Free Version: Use coconut cream instead of whipping cream and a vegan cream cheese alternative to keep things creamy but dairy-free.
• Chocolate Lover’s Boost: I’ve drizzled dark chocolate sauce between layers for an ultra-decadent twist that my family can’t get enough of.
• Alcohol Addition: For grown-up parties, a splash of frangelico or amaretto in the coffee soak adds that perfect boozy warmth.

How to Make Hot Cross Bun Tiramisu Recipe

Step 1: Brew & Flavor Your Coffee

Start by making a strong black coffee or espresso—go for bold because it’s the flavor backbone of your tiramisu. While still warm, stir in the sugar and the vanilla extract until fully dissolved. Let it cool a bit; warm but not hot is key so your buns soak up the coffee without falling apart like soggy pancakes. This step sets the tone, so don’t skip the vanilla—it adds marvelous depth.

Step 2: Prep the Hot Cross Buns

Slice your hot cross buns in half horizontally. I’ve found that if they’re not slightly stale or firm, popping them briefly in the toaster until they’re golden and crisp helps prevent them from turning into mush once dunked in coffee. That crunch balances perfectly with the creamy layers.

Step 3: Whip Up the Creamy Mascarpone Mixture

In a large mixing bowl, combine the whipping cream, icing sugar, vanilla extract, and a drop or two of almond extract. Whisk it all together until you get soft peaks—this takes about 5-10 minutes by hand or 3-5 if you’re lucky enough to have an electric mixer. Then, gently fold in the mascarpone cheese, whisking a bit more until the texture is thick and silky. This creamy filling is the heart of your tiramisu, so take a moment to enjoy how luxuriously smooth it comes together.

Step 4: Assemble Your Tiramisu Layers

Grab an 8×8 inch dish and begin by dunking each hot cross bun half into your coffee mixture. Trust me, don’t soak them too long—just a quick dip so they absorb the coffee but stay intact. Layer the soaked buns evenly at the bottom of your dish. Next, spoon half of your mascarpone cream mixture over the buns and smooth it out gently with a spoon or spatula. Repeat this process to create a second layer of coffee-soaked buns and top with the remaining cream. Cover it with plastic wrap and pop it into your fridge for at least one hour to let all those flavors mingle and the texture set beautifully.

Step 5: Finish and Serve

Right before serving, dust a generous layer of cocoa powder over the top for that signature tiramisu look and a touch of bitterness that cuts the sweetness perfectly. Scoop it out onto plates and watch your guests light up. I absolutely love how this turns out—velvety, aromatic, and with those pockets of fruity spice from the buns.

How to Serve Hot Cross Bun Tiramisu Recipe

Garnishes

I love topping mine with a dusting of unsweetened cocoa powder because it balances the sweetness and adds a beautiful visual touch. Sometimes I sprinkle a few chocolate shavings or slivered almonds on top for extra texture and elegance—friends always get impressed by those little details. If you’re feeling festive, a few candied orange peels echo the citrus notes from the buns wonderfully.

Side Dishes

This dessert shines on its own, but if you’re hosting a brunch or Easter feast, pairing it with fresh fruit like berries or a light citrus salad makes a refreshing contrast. A strong black coffee or a latte alongside helps tie the whole experience together perfectly.

Creative Ways to Present

For a special occasion, try the Hot Cross Bun Tiramisu Recipe in individual glass jars or mini trifle bowls—layering the buns and cream looks stunning through the glass and makes for easy, elegant serving. Another fun idea is to add edible flowers on top or even turn it into trifle-style bars by layering in a clear baking dish and slicing into squares before serving.

Make Ahead and Storage

Storing Leftovers

I usually store any leftovers covered tightly in the fridge for up to 2 days—trust me, the flavors only get better overnight as the coffee soaks deeper into the buns. Just remember the texture will soften, so it’s best enjoyed within a couple of days.

Freezing

I’ve frozen this tiramisu once or twice with decent results by wrapping it tightly in plastic wrap and foil, but keep in mind the creaminess might slightly change texture upon thawing. When thawed slowly in the fridge overnight, it still tastes good but fresh is definitely best here.

Reheating

Since tiramisu is best served chilled, I don’t recommend reheating, but if you want it a bit less cold, just leave it at room temperature for 10-15 minutes before serving. This softens the texture slightly without melting the cream.

FAQs

Final Thoughts

This Hot Cross Bun Tiramisu Recipe holds a special place in my heart because it’s such a clever way to use up those leftover buns without any waste, while delivering all the creamy, coffee-soaked goodness I crave in a tiramisu. It’s foolproof, eggless, and loved by both kids and adults alike in my family. Give it a go—I promise you’ll be calling it your new favorite Easter indulgence or anytime dessert. And once you make it a few times, you’ll find your own perfect tweaks and little secrets, just like I did. Happy baking, friend!

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