Hot Cross Bun Tiramisu

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An easy yet impressive tiramisu made from hot cross buns coated in a coffee syrup, layered with mascarpone cream and topped with cocoa. A super fun dessert to share with loved ones while hot cross buns are available.

A rectangular tiramisu in a baking dish with a grid pattern on top; a serving is cut out and placed on a plate in the background.

We adore tiramisu in our family. I was thinking about this delicious dessert over Easter weekend and had the epiphany to make a Hot Cross Bun Tiramisu. It could not have turned out better. Soft, spiced, hot cross buns dipped in a coffee liqueur, layered with a sweet mascarpone cream then topped with cocoa to offset the sweetness. I had so much fun making this and predictably, it all got eaten up.

We have a couple of other sensational tiramisu recipes on the website; the ever-popular Nutellamisu and these adorable Individual Tiramisu.

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Top tips:
Related Recipes:
Hot Cross Bun Tiramisu

Ingredient notes:

Ingredients neatly arranged on a countertop: hot cross buns, mascarpone, fresh cream, vanilla extract, cocoa powder, sugar, and a measuring jug of liquid.

Hot Cross Buns: Absolutely any type of hot cross buns can be used in this recipe including gluten free hot cross buns! Alternatively, if you have the time and energy, you can make your own Hot Cross Buns with my other recipe.
Coffee: If possible, use good quality coffee - strong, freshly brewed coffee enhances the depth of flavour in the dessert. Particularly for coffee lovers. However you can use instant if that's all you've got, it's what I tend to use and still turns out very yummy!
Cream and Mascarpone: Use cold cream and mascarpone as this helps achieve the best texture when whipping. If they are too warm, the mixture may not thicken properly.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Whip the cream until soft peaks form. Add the mascarpone, vanilla, and caster sugar, then whip until stiff peaks form.

A mixing bowl with thick, whipped cream and a whisk attachment, next to a green stand mixer and a small measuring cup on a wooden surface.

A metal mixing bowl filled with whipped cream cheese mixture being stirred with a white spatula, on a wooden countertop.

Slice the hot cross buns into 1cm thick slices. Prepare the coffee mixture by combining the sugar, black coffee, and optional liqueur.

A group of hot cross buns, some whole and some sliced, sits on a black cutting board with a bread knife nearby.

A measuring cup of sugar is being poured into a glass measuring cup of dark liquid beside a small bottle of St-Remy VSOP French Brandy on a countertop.

Dip the hot cross bun slices into the coffee mixture and arrange them in the base of the serving dish. Spread half of the cream mixture evenly over the buns.

A white baking dish with 12 pieces of raisin bread arranged in a single layer on a light-colored countertop.

A white baking dish with slices of bread on the bottom, topped with a large dollop of cream being spread with a spatula.

Add another layer of soaked hot cross buns, followed by the remaining cream mixture, smoothing the top.

Square ceramic dish filled with an even layer of smooth, creamy batter on a light speckled countertop.

A hand spreads a thick layer of cream mixture over sliced bread pieces in a square baking dish with a spatula.

Place strips of paper over the top in a cross pattern to mimic hot cross bun stripes.

A square white dish filled with a smooth, light-colored mixture is on a countertop beside a pair of scissors and several strips of white paper.

A square baking dish with a creamy, smooth mixture inside, topped with nine strips of white paper arranged in a grid pattern.

Dust with cocoa powder, then remove the paper strips.

A white baking dish with tiramisu is being dusted with cocoa powder using a sieve, with strips of paper laid on top to create a grid pattern.

A square baking dish with tiramisu, topped with a cocoa powder grid pattern on a speckled countertop.

Cover and refrigerate for at least 4 hours, preferably overnight. Serve chilled.

A square tiramisu in a white baking dish with a grid pattern on top, one corner scooped out, resting on a blue cloth next to a spoon and stacked plates.

Make sure you scoop all the way to the bottom to get all the layers!

A rectangular tiramisu in a dish with a checkered cocoa powder pattern on top and a portion scooped out, revealing creamy layers inside.

Recipe FAQs:

How do I prevent the hot cross buns from getting too soggy?

Make sure you only do a quick dip in the coffee mixture. If you leave the hot cross buns to soak, they will go soggy in the dish.

How do I get the layers to be so uniform?

Use a spatula to spread the cream layer out evenly, all the way to the edges.

Storage:

Store any leftover hot cross bun tiramisu in an airtight container in the fridge for up to three days.

Top tips:

This dessert requires at least 4 hours to set in the fridge. I'd recommend making it the night before serving if you have the time.

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Hot Cross Bun Tiramisu

Yield: Serves 10

Prep Time: 15 minutes

Additional Time: 4 hours

Total Time: 4 hours 15 minutes

A tiramisu made from sliced hot cross buns dipped in a coffee liqueur layered with a mascarpone cream then topped with cocoa.

Ingredients

350ml cream
500g mascarpone cheese
2 tsp vanilla essence
½ cup caster sugar
6 hot cross buns
2 Tbsp sugar
1¼ cups black coffee
1 Tbsp liqueur (optional)
1–2 Tbsp cocoa powder

Instructions

Whip the cream until soft peaks form.
Add the mascarpone, vanilla, and caster sugar, then whip until stiff peaks form.
Slice the hot cross buns into 1cm thick slices.
Prepare the coffee mixture by combining the sugar, black coffee, and optional liqueur.
Dip the hot cross bun slices into the coffee mixture and arrange them in the base of the serving dish.
Spread half of the cream mixture evenly over the buns.
Add another layer of soaked hot cross buns, followed by the remaining cream mixture, smoothing the top.
Place strips of paper over the top in a cross pattern to mimic hot cross bun stripes, then dust with cocoa powder.
Cover and refrigerate for at least 4 hours, preferably overnight. Serve chilled.

Notes

Use cold cream and mascarpone – This helps achieve the best texture when whipping. If they are too warm, the mixture may not thicken properly.
Don’t over-soak the hot cross buns – A quick dip in the coffee mixture is enough. If they absorb too much liquid, they can become soggy and lose their structure.
Smooth out the cream layers – Use a spatula to evenly spread the cream mixture for a neat and uniform look.
Chill for best results – Letting the tiramisu sit overnight allows the flavours to meld and the texture to set properly.
Use good quality coffee – Strong, freshly brewed coffee enhances the depth of flavor in the dessert. Particularly for coffee lovers. However you can use instant if that’s all you’ve got, it’s what I tend to use and still turns out very yummy!
Adjust sweetness to taste – If you prefer a less sweet dessert, reduce the sugar slightly in the cream mixture.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 493Total Fat: 37gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 108mgSodium: 360mgCarbohydrates: 33gFiber: 2gSugar: 17gProtein: 7g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya