Recipes - Wattle Seed Tiramisu

ws tiramisu 1
20 minutes
Wattle Seed
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Footeside Farm Wattle Seed
  • 2 cups strong dark wattle seed coffee
  • 1/2 cup Frangeleco liquer
  • 3 eggs, separated
  • 1/3 cup caster sugar
  • 250g mascarpone
  • 300ml thickened cream, lightly whipped
  • 1 large packet of sponge fingers
  • wattle seed for dusting


Set aside 1 tablespoon of wattle seed for dusting the top of the Tiramisu.  In a microwave bowl add the rest of the wattle seed and water.  Cover and heat for 2 minutes.  If desired strain the grounds from the liquid (The grounds can be reused in muffins, pancakes, yogurt etc).  Pour the liquid and liquer into a flat dish for dipping the sponge fingers.  Set aside.

Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick.  Add the mascarpone and whipped cream, mixing until just combined.

Beat egg whites in a meduim bowl with electric beaters unitl soft peaks form.  Using a metal spoon gently fold eggwhites int the mascarpone mixture.

Dip enough sponge fingers into the wattle seed mixture to cover the base of a 19cm square ceramic dish.  Cover the fingers with one third of the mascarpone mixture.  Repeat layers 2 times, ending with the mascarpone cream.  Dust with remaining dry wattle seed.

Cover and refridgerate for 2 hours.