Native Wattleseed Tiramisu
Take a beloved Italian classic and give it an Australian twist. This tiramisu layers light mascarpone cream with savoiardi dipped in a rich wattleseed and coffee liqueur syrup. The nutty, chocolate-coffee notes of wattleseed elevate every bite, making it indulgent, earthy, and utterly unforgettable.
Ingredients
- 750 g mascarpone Italian cream cheese
- 3 eggs separated into yolks and whites
- 200 g caster sugar
- 1 tsp vanilla extract
- 2 tbsp ground wattleseed
- 200 ml boiling water
- 120 ml freshly brewed coffee
- 60 ml coffee liqueur such as Lost Phoenix Farm Coffee Vodka
- 1 tbsp brown sugar or more to taste
- 400 g savoiardi ladyfinger biscuits
- Cocoa powder for dusting
Instructions
- Prepare the wattleseed syrup by combining wattleseed with boiling water, then add coffee, coffee liqueur, and brown sugar. Stir and let cool.
- Whisk egg yolks with sugar until pale and creamy, then fold in mascarpone and vanilla. Beat egg whites until stiff peaks form and gently fold into the mascarpone mixture.
- Dip one side of each savoiardi quickly into the cooled wattleseed syrup and place syrup side down in the base of a 20 x 30 cm dish. Spread over half the mascarpone cream. Repeat with a second layer of dipped biscuits and finish with the remaining cream. Smooth the top and chill for at least 4 hours or overnight.
- Dust with cocoa powder just before serving.
Notes
Tips & Hints
- Always cool the wattleseed syrup before dipping.
- Dip only one side of the biscuits and place syrup side down.
- Tiramisu tastes even better the next day.
- Use a large spoon to serve the soft, creamy layers.
Tried this recipe?Let us know how it was!