This native wattleseed tiramisu recipe gives a classic Italian dessert an unmistakably Australian twist. Layers of light mascarpone cream and savoiardi are soaked with coffee syrup infused with roasted wattleseed, creating a dessert with earthy, nutty notes that sit beautifully beside cocoa and cream.
If you are looking for a make-ahead dessert for a dinner party, long lunch or special gathering, this wattleseed tiramisu is a strong choice. The flavour settles and improves as it chills, and the gentle lift of coffee liqueur brings even more depth to the finished dish.
We first made this at one of our culinary retreats while exploring native ingredients and regional flavour combinations. If you love cooking from scratch with local character, browse our cooking classes, see upcoming food and wine events, or learn more about Fleurieu Food & Wine. For this version we have used our favourite Coffee Vodka from the Lost Phoenix Farm range.
Native Wattleseed Tiramisu
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
- 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.
Frequently Asked Questions
Wattleseed brings roasted, nutty, coffee-and-chocolate notes that work beautifully with mascarpone, cocoa and coffee. It gives this tiramisu a deeper Australian flavour profile without losing the creamy character of the original dessert.
For the best texture, chill the tiramisu for at least 4 hours, although overnight is even better. The resting time helps the cream set and allows the wattleseed and coffee flavours to settle through the layers.
No. Dip only one side of each biscuit, then place that syrup-soaked side down in the dish. This keeps the layers tender and flavourful without turning the tiramisu soggy.
Yes. Like many tiramisu recipes, it is often even better the next day once the flavours have had time to meld. That makes it a great dessert to prepare ahead for entertaining.
