Less than 45 minutes (plus chilling time)
Serves 6
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Ingredients
- 1 cup (250ml) freshly brewed coffee
- 3 Tbsp (45ml) sugar
- 3 Tbsp (30ml) coffee liqueur (optional)
- 1½ cups (375ml) cream
- ¾ cups (180ml) castor sugar
- 4 egg yolks
- 1 tsp (5ml) vanilla essence
- 1 cup (250ml) PnP mascarpone, whisked to soften
- ½ packet (3) PnP traditional hot cross buns, halved and cut into thirds
- Cocoa powder, for dusting
Method
- Combine coffee, sugar and liqueur, if using.
- Stir until sugar has dissolved. Cool.
- Whisk cream and ¼ cup (60ml) castor sugar until stiff peaks form. Chill.
- Bring a medium-sized pot of water to the boil.
- Place a tight-fitting bowl on top, making sure the base of the bowl does not touch the water.
- Place yolks and remaining sugar in the bowl and reduce heat to a simmer.
- Beat with an electric whisk for 8–10 minutes until ribbon stage, or until ribbon stage.
- Fold egg yolk mixture and vanilla essence into mascarpone in a separate bowl.
- Fold in chilled cream.
- Line a 25x15cm loaf tin with clingwrap. Set aside.
- Dip hot cross bun fingers into coffee syrup, allowing excess to drip back into bowl.
- Arrange dipped bun fingers in the loaf tin to form a base.
- Spoon in about one-third of the mascarpone mixture and spread into an even layer.
- Repeat with remaining hot cross bun fingers and mascarpone mixture to create 2–3 layers.
- Cover and refrigerate for 5–6 hours, or overnight.
- Unmould onto a serving plate and dust with cocoa powder.