Reinventing A CLASSIC

Elevate Easter with these clever variations on store-bought hot cross buns that will make your taste buds hop for joy!

Hot cross bun tiramisu loaf
SERVES 10
PREP + COOK TIME20 MINUTES (+ REFRIGERATION)

INGREDIENTS:

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

2 Line the base of 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 To make chocolate sauce, place 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 the chocolate sauce.

Rhubarb & chocolate hot cross bun pudding cake
SERVES 8
PREP + COOK TIME 1 HOUR 30 MINUTES