For the buns:
1. Line a large baking tray with greaseproof paper.
2. Combine the flour, yeast, spices, sugar, salt, and lemon zest in a mixing bowl and stir well to mix.
3. Add 400 ml of the water and the butter, and mix until the water is incorporated. Beat until well-blended and the consistency of cake batter, adding more water if the mixture is too thick.
4. Stir in the raisins and candied peel. Place the bowl in a warm place and leave for about 25-30 minutes until the mixture is slightly swollen.
For the crosses:
1. Preheat the oven to 180°C (160° fan) | 350F | gas 4
2. Put the flour, cornflour, and sugar into a small bowl and gradually whisk in enough water to make a smooth pipeable paste. Spoon into a piping bag fitted with a thin, round nozzle.
3. Take mounds of the dough mixture and place on the baking tray, spaced apart.
4. Pipe crosses on top of each bun with the prepared paste. Leave to rise in a warm place for 1 hour.
5. After rising, bake for about 30-40 minutes until golden, risen, and dry to the touch. Remove from the oven and set aside to cool.
6. Once cool, cut four of the buns into bite-sized pieces. Reserve the remaining buns for another use.
For the tiramisu assembly:
1. Combine the espresso, 1 tbsp caster sugar, and the coffee liqueur in a shallow bowl. Whisk well until the sugar and espresso powder have dissolved. Set aside to cool.
2. Dip the prepared hot cross bun pieces into the coffee mixture to soak. Gently press into the bases of four individual serving glasses.
3. Beat the egg yolks with the Marsala and 120 g caster sugar in a large, heatproof mixing bowl set over a half-filled saucepan of simmering water until pale and thick, 6-8 minutes.
4. Remove the bowl from the heat and beat in the mascarpone until thoroughly incorporated.
5. Whip the cream in a separate mixing bowl until softly peaked, and then fold into the mascarpone mixture in three additions. Spoon the mixture into a large piping bag fitted with a round nozzle.
6. Pipe a layer of the cream on top of the hot cross buns bases in the glasses.
7. Top with the remaining hot cross bun pieces, soaking them in the remaining coffee mixture first.
8. Pipe another layer of mascarpone mixture on top and dust with some cocoa powder. Cover and chill for 2 hours.
9. Top with crushed chocolate flakes before serving.
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