Translating to ‘pick me up’ or ‘cheer me up’ in Italian, tiramisu is a dessert that I believe really lives up to its name. Personally, whenever I find myself devouring one, I certainly feel a little perkier afterwards and this Biscoff hot cross bun variation is no exception!
This Biscoff hot cross bun tiramisu has all the amazing flavours and textures you might expect in a tiramisu – think coffee and creamy mascarpone – with the delightful addition of caramel-y Biscoff. The combination of caramel and coffee is straight from heaven, of course. If you're hosting Easter this year, this fabulous dessert is perfect as you can make it up to a day ahead, leaving you more time to celebrate with friends and family on the big day.
How to make our Biscoff hot cross bun tiramisu: key tips
- When making the cream mixture, be sure not to overbeat it as it can split.
- When processing the Biscoff biscuits, make sure you get them down to a very fine crumb. If they're too coarse, you won't be able to sift them over the tiramisu.
- If you don't have Paddle Pop sticks, use strips of cardboard instead.
- If making this recipe ahead, cover the tiramisu cups with plastic wrap and store them in the fridge until needed.
- Dust with the Biscoff crumb just before serving so that they retain their crunch.
If there’s ever a time of year to lean into your sweet tooth, Easter has to be it. If you’re looking for other delights to fill your Easter table, may I suggest trying our Creme Egg brownie cake, Easter chick pops, or even the iconic hot cross buns?
Key ingredients in our Biscoff hot cross bun tiramisu recipe
With a few nifty supermarket ingredients, it’s easy to make these delicious individual tiramisu cups. We have a triple whammy of Biscoff in this delicious recipe: we use Woolworths Indulgent Hot Cross Buns Filled With Biscoff, Biscoff spread as well as Biscoff biscuits for added crunch. When it comes to the coffee, feel free to use 2 tbsp instant coffee dissolved in 1 cup of boiling water or 1 cup freshly extracted coffee from a coffee machine. Thickened cream and mascarpone cheese add a creamy decadence and add structure to the layered tiramisu. If you would like to up the ante with these beauties, you could also replace 1/4 cup of the coffee mixture with 1/4 cup of marsala.
Recipe, video, notes and images by Digital Food Director, Amira Georgy.
Ingredients
- 4 Woolworths Indulgent Hot Cross Buns Filled With Biscoff
- 250ml (1 cup) strong coffee, cooled
- 300ml Woolworths Thickened Cream
- 250g tub mascarpone
- 1/3 cup caster sugar
- 1/3 cup Biscoff spread
- 6 Biscoff biscuits
Method
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Step 1Cut the hot cross buns in three horizontally Pour the coffee into a shallow bowl. Dip bases of hot cross buns into the coffee, allowing excess liquid to drip back into the bowl, and place in four 1 1/2 cup (375ml) capacity glasses, pressing down to compact.
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Step 2Use electric beaters to beat the cream, mascarpone, sugar and Biscoff spread in a bowl until soft peaks form (this should take about 20-30 seconds). Place in a piping bag. Pipe a third of the cream mixture into glasses.
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Step 3Dip centre pieces of hot cross buns tops in coffee and place in glasses, then top with half of the remaining mascarpone mixture. Repeat with bun tops, placing tops cut side up and covering with remaining cream mixture. Level tops.
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Step 4Process Biscoff biscuits in a small food processor to fine crumbs. Place two Paddle Pop sticks on one glass in the shape of a cross. Dust with Biscoff crumbs and remove sticks. Repeat with remaining glasses and Biscoff crumbs. Place in the fridge for 4 hours or overnight to chill. Serve.
Recipe Notes
Can I make this Biscoff hot cross bun tiramisu in advance?
Yes! You absolutely can. In fact, this recipe requires 4 hours of refrigeration so it’s ideal to prep the day before and chuck in the fridge ready for the big event.
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