Easter Biscoff Tiramisu

Layers of coffee, cream, and caramelised Biscoff bliss - hop into indulgence this Easter!

Serves 6-8

 Ingredients:

•  6 Woolworths Salted Caramel Hot Cross Buns
• 1 cup espresso coffee 
• 500ml thickened cream
• 250g mascarpone
• 1 tbsp icing sugar
• 1 tbsp Biscoff spread
• 5 Lotus Biscoff biscuits

 Method:

1. Slice the hot cross buns in half horizontally and set aside.
2. Brew 1 cup of espresso and allow it to cool slightly.
3. In a large bowl, combine the thickened cream, mascarpone, icing sugar and Biscoff spread. Whisk until smooth and thickened, forming soft peaks. Take care not to over-whip.
4. Arrange the bottom halves of the hot cross buns in a single layer across the base of a large oval serving dish.
5. Pour approximately three-quarters of the espresso evenly over the bun bases. Allow them to sit for 2-3 minutes to absorb the coffee.
6. Spoon and spread half of the mascarpone cream mixture evenly over the soaked bun layer.
7. Briefly dip the remaining bun tops into the reserved espresso, ensuring they are moistened but not overly saturated. Place them over the cream layer.
8. Spread the remaining mascarpone cream evenly across the top.
9. Crush the Lotus Biscoff biscuits in a snap-lock bag using a rolling pin, or pulse in a food processor until fine crumbs form. Sprinkle evenly over the surface.
10. Refrigerate for a minimum of 4 hours, or overnight, allowing the layers to set and the flavours to develop.