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250 ml LANCEWOOD® Buttermilk
2 extra large eggs
5 ml vanilla essence
6 Hot cross buns, halved
60 – 80 ml butter for frying
1 x 250 g LANCEWOOD® Mascarpone
45 ml castor sugar
2.5 ml cinnamon
60 – 80 ml cream
Any topping of your choice: Bananas, blueberries, chocolate chips, speckled eggs, golden syrup, maple syrup or honey
Beat buttermilk, eggs and vanilla essence together until smooth. Dip halved Hot cross buns in the mixture allowing it to absorb some of the liquid. Fry in melted butter until golden on both sides.
Mix mascarpone with castor sugar and cinnamon. Mix in some cream to soften the mixture and to make it more spreadable.
Spread the mascarpone mixture on the fried Hot cross buns and stack on top of each other. Top with any topping of choice.
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