Easy Recipes Raspberry Hot Cross Bun Tiramisu Cake
This Raspberry Hot Cross Bun Tiramisu Cake is the perfect no-bake treat using Easter leftovers. A dreamy twist on a classic dessert.
Servings: 8 servings
Ingredients
- 1 1/2 cups thickened cream
- 250g mascarpone cheese
- 1/2 cup (80g) powdered sugar
- 1 tsp vanilla extract
- 1/2 cup (125ml) orange juice
- 6 hot cross buns, halved horizontally
- 1 1/2 cups frozen raspberries, thawed
- White chocolate curls or grated white chocolate, to serve
Instructions
- Use an electric mixer to beat the cream, mascarpone, powdered sugar, and vanilla in a large bowl until firm peaks form.
- Spread a small amount of the cream mixture over the base of a 6-cup (1.5L) glass trifle bowl.
- Dip half the hot cross bun halves briefly into the orange juice, then layer over the cream mixture.
- Top with half the raspberries, then half the remaining cream mixture.
- Repeat the layers with remaining hot cross buns, raspberries, and cream mixture.
- Cover and refrigerate for 2 hours or until chilled.
- Top with white chocolate curls or grated white chocolate before serving.