Name: The nostalgic dessert that makes the viral dot cake trend look basic
Prep time: 25 min
Total time: 25 min
Yield: 12
Ingredients: 2 x 250g tubs mascarpone; 600ml thickened cream; 3/4 cup icing sugar mixture; 1 tablespoon vanilla bean paste; 500g loaf sliced brioche; 1/2 cup raspberry jam, warmed, strained; 1/3 cup 100s and 1000s, to decorate; Vanilla malt syrup; 1/2 cup malt drink powder; 1/3 cup caster sugar; 2/3 cup boiling water; 2 teaspoons vanilla bean paste

This fairy bread tiramisu is everything the dot cake trend wishes it could be. It takes the nostalgic Aussie party classic you grew up with and transforms it into a creamy, fluffy, sprinkle-filled dessert that’s actually as delicious as it looks. With buttered brioche, rich layers of mascarpone, and plenty of rainbow sprinkles, this fun twist on tiramisu comes together in just four simple steps.

Ingredients

2 x 250g tubs mascarpone

600ml thickened cream

3/4 cup icing sugar mixture

1 tablespoon vanilla bean paste

500g loaf sliced brioche

1/2 cup raspberry jam, warmed, strained

1/3 cup 100s and 1000s, to decorate

Vanilla malt syrup

1/2 cup malt drink powder

1/3 cup caster sugar

2/3 cup boiling water

2 teaspoons vanilla bean paste

Method

Step 1

For the syrup, combine the malt powder and caster sugar in a heatproof bowl. Add the boiling water and vanilla. Stir until smooth and combined.

Step 2

Using an electric mixer, beat mascarpone, cream, icing sugar mixture and vanilla together until thickened. Be careful not to overbeat.

Step 3

Arrange half the brioche slices in the base of a 5cm-deep, 28cm x 30cm serving dish, trimming and filling any gaps. Brush heavily with half the syrup. Dollop with half the mascarpone mixture, spreading it to cover the brioche. Drizzle with jam. Repeat with the remaining brioche and mascarpone mixture. Cover and refrigerate overnight for the flavours to develop.

Step 4

Just before serving, sprinkle the tiramisu’s top with 100s and 1000s.

*(Photography Tim Roberts | Styling Michele Cranston | Recipes Kim Coverdale & Sarah Murphy)*

What does fairy bread tiramisu taste like?

It tastes like a nostalgic Aussie birthday party in dessert form. The creamy tiramisu layers pair perfectly with brioche slices, mascarpone, a vanilla malt syrup and crunchy rainbow sprinkles for a fun, sweet treat that’s rich without being too heavy.

Can I make fairy bread tiramisu ahead of time?

Yes! In fact, it tastes even better after chilling for a few hours because the layers soften and the flavours come together beautifully.

Do I need coffee for this tiramisu?

Nope. Unlike traditional tiramisu, this version skips the coffee to keep the classic fairy bread flavour front and centre. Instead, it uses a delicious vanilla malt syrup.

How long does fairy bread tiramisu last in the fridge?

It will keep well in an airtight container in the fridge for up to 3 days.

Can I make this recipe for a party?

Yes, this dessert is perfect for birthdays, celebrations, and parties because it can be made ahead and easily served to a crowd.

What sprinkles work best?

Classic rainbow hundreds and thousands give the most authentic fairy bread flavour and look.

Kim Coverdale

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.