KP+: Tiramisu Buns

Maritozzi for the marriage of two greats

A few weeks ago, I headed to Wales for the Abergavenny Food Festival. It was a delightful weekend filled with talks, demos and lots and lots of rain. The ultimate highlight, as has been the case with all my book tour spots so far, was collaborating with the local bakery. This time, I got to team up with The Angel Bakery and Cardiff based coffee roasters Hard Lines for a SIFT inspired bake: Tiramisu Maritozzi.

Joining together two great Italian bakes - the cream stuffed maritozzi (appropriately, marriage buns for this union) and Tiramisu, I can’t undersell how delicious these are: Super soft mocha brioche (adapted from The Angel Bakery’s recipe!), brown butter coffee sauce, an espresso soaked handmade ladyfinger, mascarpone custard and a dusting of bitter cocoa powder. Basically, it’s a portable tiramisu. I loved seeing them all lined up together:

For some reason I didn’t take a photo of the (honestly divine) cut through, but I did capture it in video form. Though it’s a bite through, not a cut through, excuse the mess:

This recipe was developed from the Tiramichoux Tower in SIFT - I love showing you how you can take recipes apart and put them back together in new formats and this is perfect example of that. It’s why sometimes I feel it’s limiting to name how many recipes are in a book - there are at least triple, if you mix and match.

When I developed this recipe, I knew it would find a home here on KP+, so let’s get into it!