Recipe Method

1. Remove the buns from the trays and slice the buns horizontally into a solid layer.
2. Whip the mascarpone and coffee in one bowl.
3. Whip the cream and icing sugar in a separate bowl.
4. Gently fold ⅓ of the whipped cream into the mascarpone mixture to aerate then add the rest.
5. Set aside ⅓ cup of the mascarpone mix for decorating the top.
6. Place the bottom half of one tray of buns on a plate and spread with ½ the remaining mascarpone mixture.
7. Now place the 2nd bottom layer on top and spread with the remaining mascarpone.
8. Place the top side of the sliced bun layer and gently push down. Save the last remaining top for making toasty hot crust buns or see hints and tips.
9. Place in the fridge for at least 3 hours or overnight until firm.
10. Decorate the top with the reserved mascarpone, chocolate shavings and mini eggs.
11. Dust with cocoa powder and serve.