Occasionally, it's worth deviating from the classics. Nonna may not approve of this recipe but it certainly ticks our boxes! We have made a simply and delicious dessert, with an Easter time twist. Rich and bold coffee, with just the right amount of sweetness and pops of fruit, it can be prepared as little as an hour ahead. You can use any hot cross buns you like, from homemade, to brioche, to choc chip. We've stuck to the more traditional (at least for this part!) with fruit and spice. We used our Dark Horse Blend for this recipe. 2x 22g in, 44g out for 29 seconds, topped with cool, filtered water to 29g. We also used our Premium Drinking Choc.
Ingredients:
- 250g fresh, strong coffee (cooled)
- 100g of your favourite cream liqueur (like Bailey's Irish Cream)
- 250g mascarpone
- 50g caster sugar
- 300ml thickened cream
- 1tsp vanilla
- Pinch of salt
- 6 hot cross buns
- Dusting of cocoa
Method:
- Gently combine your cream liqueur with your chilled espresso in a bowl.
- Slice your hot cross buns into thirds, crossways with a serrated knife.
- Using electric beaters, whisk the mascarpone, cream and sugar until nice and thick. You should be able to make nice soft peaks.
- Spoon into a piping bag, be careful not to overhandle.
- Dip each slice of bun into the espresso mix. Make sure each piece is fully saturated, allowing any excess to drip back into the bowl.
- Layer 6 glasses with bun, then add piped cream mix. Continue with the same steps; layer of bun, piped cream mix, bun, piped cream mix and finally topping with a dusting of cocoa powder.
- Place in the fridge for around 1 hour to chill (can also be made the day before, and covered.
