Recipe: Macadamia and Wattleseed Tiramisu
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
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.