Hot Cross Bun Tiramisu

Why You’ll Love Hot Cross Bun Tiramisu Recipe

I love this recipe because it transforms leftover or fresh hot cross buns into something completely new. The familiar spices from the buns pair beautifully with the coffee and mascarpone, creating layers that are creamy, fluffy, and full of warm flavor. It also comes together in minutes and tastes even better after chilling, making it great for make-ahead entertaining.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

1. I whip the cream until soft peaks form.

2. I add the mascarpone, vanilla, and caster sugar, then whip again until stiff peaks form.

3. I slice the hot cross buns into 1 cm thick slices.

4. I prepare the coffee mixture by combining the black coffee, sugar, and optional liqueur.

5. I dip each bun slice quickly into the coffee mixture—just enough to moisten—and arrange a full layer in the base of my serving dish.

6. I spread half of the mascarpone cream mixture evenly over the buns.

7. I add another layer of dipped hot cross bun slices, then spread the remaining mascarpone cream over the top.

8. To mimic the traditional hot cross pattern, I lay strips of paper over the surface in a cross shape, then dust cocoa powder generously over the top. I lift the paper carefully to reveal the design.

9. I cover the tiramisu and refrigerate for at least 4 hours, preferably overnight, before serving chilled.

Servings and Timing

Servings: 10
Prep Time: 15 minutes
Additional Time: 4 hours
Total Time: 4 hours 15 minutes

Variations

I sometimes add a touch more vanilla or a sprinkle of cinnamon to echo the spices in the buns. If I want a richer flavor, I mix a spoonful of melted chocolate into the cream. For a fruity twist, I layer in thin slices of fresh strawberries or raspberries.

Storage/Reheating

I store the tiramisu covered in the refrigerator for up to 3 days. The texture actually improves as it sits, becoming more cohesive and flavorful. Since it’s a chilled dessert, I don’t reheat it—serving it straight from the fridge keeps it at its best.

FAQs

Can I use leftover hot cross buns?

Yes, I love using slightly stale buns because they hold their shape well when dipped.

Can I substitute the mascarpone?

I prefer mascarpone for authenticity, but in a pinch I blend cream cheese with a bit of cream to soften the texture.

Can I make this without coffee?

Yes, I dip the buns in hot cocoa or chai for a caffeine-free version.

How strong should the coffee be?

I use strong black coffee so the flavor stands out once mixed with the cream layers.

Can I make this ahead?

Absolutely—overnight chilling gives the best results.

Will the buns get soggy?

Not if you dip them quickly; over-soaking leads to mushiness.

Can I use different flavored hot cross buns?

Yes, chocolate, fruit, or brioche-style buns all work and add their own spin.

Can I make this gluten-free?

I simply use gluten-free hot cross buns.

How do I get clean layers?

I smooth each cream layer evenly and press the bun slices gently to keep them flat.

Can kids eat this?

Yes, if I leave out the liqueur and use decaf or a non-coffee dip.

Conclusion

I love how this Hot Cross Bun Tiramisu takes simple ingredients and turns them into a decadent, crowd-pleasing dessert. The layers of coffee-soaked buns and luscious mascarpone cream create a treat that’s both nostalgic and fresh. Whether I’m celebrating a holiday or just indulging in a make-ahead dessert, this tiramisu always delivers smooth, spiced, irresistible flavor.