Matt Golinski Tiramisu

Recipe: Macadamia and Wattleseed Tiramisu

Image source: IN Noosa Magazine

Matt Golinski brings Australian bush flavours alive with seasonal produce to put a spring in your step and great dishes on your table.


500ml strong black coffee

1 tbs ground wattleseed

24 savioarde biscuits

3 eggs, separated

½ cup castor sugar

200gm mascarpone

250ml thickened cream, whipped

150gm roasted macadamia chips

cocoa for dusting


Pour hot coffee over wattleseed and allow to stand for 15 minutes.

Whisk egg yolks and ½ of the sugar until light and creamy.

Gently fold in the mascarpone and then the whipped cream.

Whisk the egg whites until they form soft peaks, then add remaining sugar and whisk until stiff and glossy. 

Fold gently into the mascarpone mixture.

Dip the biscuits briefly into the coffee mixture, two at a time, and press into the bottom of 6 serving glasses.

Divide half of the mascarpone mixture between the glasses and repeat another layer of soaked biscuits on top.

Finish with a layer of mascarpone mixture on each and level off with a palette knife.

Refrigerate for at least 4 hours or preferably overnight.

Sprinkle an even layer of roasted macadamia chips on top of each tiramisu and dust with cocoa to serve.

About the Author /

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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