With it’s delightful mix of coffee, chocolate and hazelnut aromas ground wattleseed is the perfect addition to a classic Tiramisu.
In a bowl, combine the boiling water & 20g wattleseed. Set aside to steep for 30 minutes. Strain, then add 2Tbl of the rum.
In the bowl of an electric mixer fitted with the whisk attachment, whip the egg yolks & sugar until very light. Add the mascarpone & mix until smooth. Add the remaining rum, lemon juice, & vanilla. Whip the cream until it forms soft peaks & sweeten to taste with the icing sugar. In a clean bowl whip the egg whites until stiff & add to the mascarpone mixture followed by the cream.
Dip half the ladyfingers one at a time into the wattleseed mixture & line the bottom of a 22cm x 33cm baking dish. Spread half the cream mixture over the ladyfingers. Repeat with the remaining ladyfingers & cream mixture. Cover with a thick layer of the combined grated chocolate & the remaining watlleseed. Set in the refrigerator for 2 hours.