Recipe
A Bite To Eat With Alice: Wattleseed tiramisu
- Prep time:
- 5 minutes
- Cook time:
- 45 minutes
- Skill level:
- Medium
- Serves:
- 6
An Aussie spin on the classic Italian dessert. (ABC News: David Sier)
Alice Zaslavsky is the host of A Bite To Eat with Alice, weeknights at 5pm on ABC TV and anytime on ABC iview. Alice is the resident culinary correspondent for ABC News Breakfast and ABC Radio, a food literacy advocate, bestselling cookbook author, and creator of Phenomenom, a free digital toolbox helping teachers slip more serves of veg into the curriculum.
Former Socceroo and Australian football royalty Archie Thompson joined Alice in the kitchen.
Alice heard Archie didn't mind a sweet treat and so whipped up this variation on a classic for him.
Fluffy, glossy and creamy. (ABC News: David Sier)
This recipe appears in A Bite to Eat with Alice, a new nightly cooking show on ABC iview and weeknights at 6pm on ABC TV.
Find the full list of recipe credits here.
A Bite To Eat With Alice: Wattleseed tiramisu
- Prep time:
- 5 minutes
- Cook time:
- 45 minutes
- Skill level:
- Medium
- Serves:
- 6
Ingredients
Method
- To make the wattleseed and espresso syrup, place sugar and water in a small pot and place on medium heat. Stir until the sugar dissolves, bring to the boil and add the wattleseed, espresso and salt then remove from the heat and set aside to steep.
- To make a start on the mascarpone mixture, add the egg and sugar to the bowl of a mixer and whisk until pale and frothy. Add the Frangelico and the mascarpone, whisking for 2 minutes until the mixture is soft and billowy. Place into a large bowl and chill in the fridge until needed. Wash and thoroughly dry the mixing bowl and the balloon whisk to get ready for the meringue.
- To start the meringue, place the sugar and the water in a pot, place on medium heat and stir until sugar has dissolved. Place in a sugar thermometer and when the syrup is starting to reach 110°C, add the egg whites to the clean mixing bowl and start to whisk until frothy. Start to add the sugar syrup in a slow and steady stream, while whisking on high the whole time. Once all the sugar syrup is added, whisk for a further 5 minutes until the mixture is smooth, glossy and cooled.
- Start to assemble the tiramisu by dipping the sponge fingers into the wattleseed and espresso syrup and place one layer in a serving bowl. Finely grate over half the chocolate then fold the meringue into the mascarpone and pour half on top of the chocolate covered biscuits. Make another layer of soaked biscuits and grated chocolate then pour over the remaining mascarpone mixture. Using an offset spatula, smooth off the top and leave to chill in the fridge for at least 2-3 hours.
- Before serving, sift the cocoa generously over the top and add some of the roasted hazelnuts.