Recipe from Dannielle Murray, in the story The Well Travelled Chef
This is Dannielle’s Tiramisu, which is a favourite of her family. “I used to do it at the restaurants [Red Ochre Grill] and now I do it at Christmas; it’s a Christmas dessert.”
- 6 egg yolks
- 200g sugar
- 3 sheets gelatine
- 900g mascarpone cheese
- 500g savioardi – sponge finger biscuits
- Rum to taste
- Coffee/ wattleseed mix: 3 cups espresso coffee and 100ml wattleseed.
Whip yolks, sugar and rum to a sabayon. [Sabayon is the French name for zabaglione, a light, mousse-like Italian dessert that’s made by whisking eggs, sugar and white wine in a double boiler until the eggs thicken but do not scramble.]
Add gelatine sheets (previously soaked in water then excess water squeezed out)
Add sabayon to mascarpone cheese, don’t overbeat.
Soak biscuits in coffee/wattleseed mix, then layer in a dish. Add mascarpone cheese on to biscuit layer; add more biscuits again, then cheese mix again.
Add whipped cream to top of cake, sprinkle with crushed Flake, drinking chocolate or cocoa powder.
Wattleseed is a native Acacia (Mimosaceae Family) of the Australian continent and have been a key part of the diet of Indigenous Australians for thousands of years.
The seed was crushed into flour between flat grinding stones and cooked into cakes or damper.
Prickly Acacia (Acacia victoriae) is the local variety native to the Flinders Ranges, and is part of the local native foods industry.
Roasted ground Wattleseed is used for flavouring in a variety of ways from baked dishes, sauces and casseroles, to ice cream. Dark-roasted Wattleseed smells of nutty fresh roasted coffee, and is used as a coffee substitute beverage, and as an addition to desserts.