Normally I like my hot cross buns with cheese and barbecue sauce, but that’s a recipe for another day. Using an electric beater, whisk the eggs and sugar until light and fluffy, and it has reached the ribbon stage. Add the rum to the raisins, if using, and leave to sit for a couple of minutes. Meanwhile, combine the mascarpone, cream cheese, double cream, icing sugar and lemon curd until smooth. Using the leftover cream, pipe kisses down the middle of the swiss roll and top with orange zest and the reserved raisins.

Source: The Guardian March 27, 2021 11:26 UTC