Step 1

Line a 10 x 20cm loaf tin (base measurement) with baking paper, leaving a 2cm overhang. Mix the coffee and Kahlua together.

Step 2

Line the base of the tin 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.

Step 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 remaining cocoa powder. Dip the cut side of 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.

Step 4

To make the chocolate sauce; place the 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.

Step 5

Slice the tiramisu and serve drizzled with chocolate sauce.