A delicious and easy dessert that you can make a day ahead.
(Recipe makes 6 serves)
- 3 teaspoons wattleseed
- 3 tablespoons coffee liqueur
- 250gm tub mascarpone
- 1 teaspoon lemon myrtle
- 1 tablespoon lemon juice
- Pinch salt
- 85gm condensed milk (1/3 cup)
- 1 teaspoon vanilla extract
- 9 ladyfingers biscuits
- 1 tablespoon cocoa powder
- 4 tablespoons boiling water
- 5 tablespoons cold water
- In a small bowl add wattleseed and boiling water, set aside for 10 minutes to infuse.
- Strain the wattleseed liquid into another bowl, keep the wattleseed pulp. Add the coffee liqueur and cold water to the wattleseed liquid. Add 2 teaspoons of the wattleseed pulp.
- Pour this mixture into a shallow dish (I use a 20cm x 20cm tray) and set aside.
- For the cream, combine the mascarpone, lemon myrtle, lemon juice, condensed milk, salt and vanilla extract. Beat with an electric mixer for a short time, about 30 seconds, until the mixture is thick and smooth. Don’t over beat. Set aside.
- Break each ladyfinger biscuit into 2 pieces. Lay biscuits in the wattleseed liquid to soak, turning after a minute, leave until all the liquid has been absorbed.
- To construct the tiramisu, I use small water glasses. It is quite rich, so you don’t need huge portions. My glasses are round (8cm diameter and 5cm deep). The dessert fills half the glass. You can use whatever glasses you like.
- Put 3 pieces of the biscuit in the bottom of each glass. Top with the cream (divide the cream between the 6 glasses) and dust with cocoa powder.
- Chill for at least 1 hour before serving.