Raspberry Hot Cross Buns & Mascarpone Cakes

Raspberry Hot Cross Buns & Mascarpone Cakes

Course Dessert
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Author Adore Foods


  • 4 Hot Cross Buns
  • 2 tubs 8oz/ 227g each mascarpone at room temperature
  • 200 ml heavy/ thickened cream
  • 1/3 cup sugar
  • 250 g fresh raspberries
  • Chocolate ganache sauce
  • 1 cup milk chocolate morsels/ chips
  • 120 ml-150ml heavy/ thickened cream


  1. Line 4 springform mini pans with plastic wrap, allowing the sides to overhang.
  2. Using a bread knife split each hot cross bun crossways into 3 even slices. Place the bottom slice in each mini pan.
  3. In a medium bowl, add mascarpone, heavy cream and sugar. Gently whisk until combined and mixture thickens. Spoon a generous layer evenly over the bun bases. Add 4-6 fresh raspberries. Add middle slice over the raspberries and repeat the step adding mascarpone and fresh raspberries. Arrange bun tops on top. Fold the overhanging plastic wrap to cover. Place each mini pan on top of the other and place a small plate on top of the last one to press down the cakes. Place in the fridge overnight to set.
  4. Before serving make the chocolate ganache sauce. In a medium saucepan, combine the chocolate morsels/ chips and cream over low heat. Cook, stirring, for 2-3 mins or until the chocolate melts and the mixture is smooth. Set aside to cool slightly.
  5. Remove the cakes from the fridge and the pans and place them on serving plates. Serve drizzled with chocolate ganache sauce

Recipe Notes

* I have mentioned 120ml-150ml heavy/ thickened cream for chocolate ganache sauce, depending on how thick you prefer your ganache sauce. I prefer mine thicker and I have used only 120ml heavy cream. If you prefer your ganache sauce more runny I suggest you add 150ml cream

*This recipe was adapted from Coles Magazine, March 2016 issue.