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.

(Recipe courtesy of Footeside Farm)