Footeside Farm Wattle Seed
2 cups strong dark wattle seed coffee
1/2 cup Frangeleco liquer
3 eggs, separated
1/3 cup caster sugar
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.
(Recipe courtesy of Footeside Farm)