Wattleseed Tiramisu

Wattleseed Tiramisu

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With its delightful mix of coffee, chocolate and hazelnut aromas, ground wattleseed is the perfect addition to a classic tiramisu.

Ingredients (Serves 6-8)

  • 1 cup strong black coffee
  • 25g wattleseed, ground
  • 3 tbsp dark rum or brandy (optional)
  • 4 eggs, separated
  • ½ cup sugar
  • 500g mascarpone cheese
  • 1 tsp vanilla extract
  • 30 savoiardi biscuits or ladyfingers (more if needed)
  • 50g bittersweet chocolate, grated or finely chopped
  • Cocoa for dusting

Combine the strong coffee with 20g of wattleseed and set aside to steep for 30 minutes. Strain, then add rum or brandy (if using).

Beat egg yolks and sugar in a stand mixer (or with electric beater) until it changes colour from yellow to pale yellow/almost white and the mixture has thickened. Add mascarpone and vanilla and mix until smooth and well combined.

Clean the whisk attachment of the mixer thoroughly and, in a clean bowl, whisk egg whites until stiff. Add half of the mascarpone mixture to the egg whites and gently fold through then add remainder of the mixture and fold again until combined.

Assemble the tiramisu in a 20cm square dish. Dip the savoiardi biscuits one at a time into the coffee and wattleseed mixture and place in the bottom of the dish.  Repeat until the base is covered. Spread half the mascarpone mixture over the biscuits. Repeat with the remaining biscuits and mascarpone mixture. Cover with a thick layer of the grated chocolate and sprinkle on the remaining 5g of wattleseed. Refrigerate for at least 4 hours (preferably overnight) and then dust with cocoa to serve.

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