This delicious desert had my guests wanting more. Best made the day before, to enable the flavours to move through the biscuits. Another great thing about this recipe is that by simmering the wattle seeds and using the flavoured liquid, the wattle seed paste that is left behind can be used for another recipe, ie wattle seed pasta.
30g ground, roasted Wattle Seed
2 egg yolks
2 egg whites
400g Mascarpone (Italian soft cheese)
1 packet of Savoiardi biscuits (Lady Finger biscuits)
1 cup sugar
Cocoa for decoration
1Bring wattle seed to simmer in a saucepan with 2 cups water. Allow to cool.
2In a large bowl beat the egg yolks and sugar until fluffy.
3Add the mascarpone cheese and mix.
4Beat the egg whites until peaks form and then fold them gently into the mascarpone mixture. Mix gently
5Have your plate ready. Dip the lower half of the biscuits into the wattle seed flavoured water and lay them in a row on the plate.
6Cover this layer with the mascarpone mixture.
7Create another layer of wattle seed flavoured biscuits and mascarpone
8Sprinkle the top with cocoa powder through a sieve.
9Refrigerate for 24 hours.
Ingredients
30g ground, roasted Wattle Seed
2 egg yolks
2 egg whites
400g Mascarpone (Italian soft cheese)
1 packet of Savoiardi biscuits (Lady Finger biscuits)
1 cup sugar
Cocoa for decoration
Directions
1Bring wattle seed to simmer in a saucepan with 2 cups water. Allow to cool.
2In a large bowl beat the egg yolks and sugar until fluffy.
3Add the mascarpone cheese and mix.
4Beat the egg whites until peaks form and then fold them gently into the mascarpone mixture. Mix gently
5Have your plate ready. Dip the lower half of the biscuits into the wattle seed flavoured water and lay them in a row on the plate.
6Cover this layer with the mascarpone mixture.
7Create another layer of wattle seed flavoured biscuits and mascarpone
8Sprinkle the top with cocoa powder through a sieve.
9Refrigerate for 24 hours.
Leave A Comment
You must be logged in to post a comment.