At our recent Culinary Retreat we delved into native flavours and we made this magnificent Wattleseed Tiramisu. We have used our favourite Coffee Vodka from the Lost Phoenix Farm Range
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.