Hot cross bun tiramisu loaf

SERVES 10 PREP AND COOK TIME 20 MINUTES (+ REFRIGERATION TIME)

1 cup (250ml) strong espresso coffee, cooled

1 tablespoon Kahlua (optional)

5 Choc Chip Hot Cross Buns, halved horizontally

2 teaspoons Dutch processed cocoa powder

500g mascarpone cream

300ml thickened cream

¼ cup (40g) icing sugar, sifted 1 teaspoon vanilla bean paste CHOCOLATE SAUCE

2 tablespoons Dutch processed cocoa powder, sifted ½ cup (80g) icing sugar, sifted ½ cup (125ml) water

1 Line a 10cm x 20cm loaf pan (base measurement) with baking paper, leaving a 2cm overhang. Mix the coffee and Kahlua together in a small bowl.

2 Line the base of the pan with the bottom half of each hot cross bun, trimming buns to fit. Spoon over half the coffee mixture. Dust with half the cocoa powder.

3 In a large bowl, whisk the mascarpone cream, cream, icing sugar and vanilla together until stiff. Spread over the soaked hot cross buns and dust with the remaining cocoa powder.

Dip the cut side of the remaining hot cross bun tops in coffee mixture and press onto the top, cross-side up, trimming to fit. Refrigerate for 2 hours or overnight, or until firm.

4 CHOCOLATE SAUCE Place the cocoa powder, icing sugar and water in a small saucepan. Place over medium heat and bring to a simmer, whisking to dissolve the cocoa and sugar.

Cook for 5 minutes, or until reduced slightly. Set aside to cool.

5 Slice the tiramisu and serve drizzled with Chocolate Sauce.

Not suitable to freeze or microwave.