Hot Cross Bun Tiramisu
If you’re looking for an easy Easter dessert that feels impressive but is secretly simple, this Hot Cross Bun Tiramisu is it.
Layers of soft hot cross buns are soaked in a rich mocha syrup, then topped with fluffy mascarpone cream for a no-bake Easter dessert that tastes like it came straight from an Italian restaurant - with a festive twist.
It’s also a great way to use up leftover hot cross buns. Instead of letting them go stale, transform them into a creamy, make-ahead tiramisu that’s perfect for entertaining, family gatherings or long weekend celebrations. Made with simple supermarket ingredients, it’s indulgent, crowd-pleasing and guaranteed to become your new favourite hot cross bun recipe.
Hot Cross Bun Tiramisu
Hot Cross Bun Tiramisu is the ultimate Easter dessert. Layers of soft hot cross buns soaked in mocha syrup and topped with fluffy mascarpone cream. This easy no-bake tiramisu is perfect for entertaining and can be made ahead of time.
Ingredients
- ½ cup hot water
- 1–2 tablespoons instant coffee granules
- 1–2 tablespoons cocoa powder (optional, for mocha flavour)
- 2 tablespoons caster sugar
- 3 tablespoons Kahlúa
- 2 tablespoons Baileys Irish Cream
- 450ml thickened cream
- ¾ cup icing sugar mixture
- 1–2 teaspoons vanilla extract
- 250g mascarpone cheese
- 6 hot cross buns (see note)
- Speckled Easter eggs, for decorating
- Easter sprinkles (optional)
Instructions
- In a heatproof jug, combine hot water, coffee granules, cocoa powder (if using), caster sugar, Kahlúa and Baileys. Stir until completely dissolved.
- Allow to cool, then pour into a shallow dish for dipping.
- In a large mixing bowl, add thickened cream, icing sugar and vanilla. Beat on high speed until soft peaks form.
- Add mascarpone and beat again until thick, smooth and stiff peaks form. Do not overbeat. Set aside.
- Slice hot cross buns in half horizontally, then cut each half into thirds to create dipping pieces.
- Quickly dip each piece of hot cross bun into the cooled mocha syrup (do not oversoak).
- Arrange in a single layer in the base of your serving dish.
- Spread a layer of mascarpone cream over the top.
- Repeat layers until all ingredients are used, finishing with mascarpone cream.
- Cover and refrigerate for at least 8 hours, preferably overnight. This allows the flavours to develop and the buns to soften beautifully.
- Before serving, decorate with speckled Easter eggs and sprinkles.
Notes
Top Tips (Your Format 💛)
- Don’t oversoak: Dip buns quickly - they absorb liquid fast and can become soggy.
- Chill overnight: The flavour deepens and the texture becomes perfectly soft and creamy.
- Make it kid-friendly: Omit the coffee and alcohol.
- Prefer traditional flavours? Skip the cocoa powder for a classic coffee flavour.
- Fresh or stale buns? 1-2 day old buns are ideal.
Nutrition Facts
Calories
545Fat
37 gSat. Fat
22 gCarbs
44 gFiber
1 gNet carbs
43 gSugar
19 gProtein
8 gSodium
254 mgCholesterol
95 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
