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Easy recipe Raspberry Hot Cross Bun Tiramisu Cake

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Easy recipe Raspberry Hot Cross Bun Tiramisu Cake - one hundred g dark chocolate (Recipes by ingridients <a href="/search/dark-chocolate">dark chocolate</a>) two/about three cup (one hundred and sixtyml) thickened cream (Recipes by ingridients <a href="/search/cream">cream</a>) (Recipes by ingridients <a href="/search/cream">cream</a>) two tbsp brown sugar	Line a twentycm (base measurement) springform pan with plastic wrap, allowing the sides to overhang. Raspberry Hot Cross Bun Tiramisu Cake. Use a serrated knife to split each bun crossways into about three even slices. Raspberry Hot Cross Bun Tiramisu Cake. Arrange the bun bases evenly over the base of the prepared pan. Place the mascarpone,, cream (Recipes by ingridients <a href="/search/cream">cream</a>) (Recipes by ingridients <a href="/search/cream">cream</a>)  sugar and marsala in a bowl. Gently whisk until combined and mixture thickens. Spoon half the mixture evenly over the bun bases. Sprinkle with half the raspberries. Arrange the centre bun slices over the raspberries. Spoon over the remaining mixture and raspberries. Arrange bun tops on top. Fold the overhanging plastic wrap to cover. Place a flat plate on top of. cake (Recipes by ingridients <a href="/search/cake">cake</a>)  Top with a can to press down. cake (Recipes by ingridients <a href="/search/cake">cake</a>)  Raspberry Hot Cross Bun Tiramisu Cake. Place in the fridge for about five hours to set. Meanwhile, to make the chocolate, sauce (Recipes by ingridients <a href="/search/sauce">sauce</a>)  combine the chocolate, cream (Recipes by ingridients <a href="/search/cream">cream</a>) (Recipes by ingridients <a href="/search/cream">cream</a>) and sugar in a small saucepan over low heat. Cook, stirring, for two-about three minutes or until the chocolate melts and the mixture is smooth. Set aside to cool slightly. Raspberry Hot Cross Bun Tiramisu Cake. Remove the cake (Recipes by ingridients <a href="/search/cake">cake</a>) from the pan and place on a serving plate. Raspberry Hot Cross Bun Tiramisu Cake. Cut into slices and serve drizzled with chocolate. sauce (Recipes by ingridients <a href="/search/sauce">sauce</a>) 	.

one hundred g dark chocolate (Recipes by ingridients dark chocolate) two/about three cup (one hundred and sixtyml) thickened cream (Recipes by ingridients cream) (Recipes by ingridients cream) two tbsp brown sugar Line a twentycm (base measurement) springform pan with plastic wrap, allowing the sides to overhang. Raspberry Hot Cross Bun Tiramisu Cake. Use a serrated knife to split each bun crossways into about three even slices. Raspberry Hot Cross Bun Tiramisu Cake. Arrange the bun bases evenly over the base of the prepared pan. Place the mascarpone,, cream (Recipes by ingridients cream) (Recipes by ingridients cream) sugar and marsala in a bowl. Gently whisk until combined and mixture thickens. Spoon half the mixture evenly over the bun bases. Sprinkle with half the raspberries. Arrange the centre bun slices over the raspberries. Spoon over the remaining mixture and raspberries. Arrange bun tops on top. Fold the overhanging plastic wrap to cover. Place a flat plate on top of. cake (Recipes by ingridients cake) Top with a can to press down. cake (Recipes by ingridients cake) Raspberry Hot Cross Bun Tiramisu Cake. Place in the fridge for about five hours to set. Meanwhile, to make the chocolate, sauce (Recipes by ingridients sauce) combine the chocolate, cream (Recipes by ingridients cream) (Recipes by ingridients cream) and sugar in a small saucepan over low heat. Cook, stirring, for two-about three minutes or until the chocolate melts and the mixture is smooth. Set aside to cool slightly. Raspberry Hot Cross Bun Tiramisu Cake. Remove the cake (Recipes by ingridients cake) from the pan and place on a serving plate. Raspberry Hot Cross Bun Tiramisu Cake. Cut into slices and serve drizzled with chocolate. sauce (Recipes by ingridients sauce) .

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