Chefs' Recipes

Alex Wong’s tres leches tiramisù with wattleseed

Forget everything you knew about tiramisù.
Alex Wong's tres leches tiramisu recipe.
Alex Wong's tres leches tiramisu recipe.
Ben Dearnley

Who doesn’t love a classic tiramisu? This recipe by Alex Wong, head chef at Lana in Sydney, updates the classic Italian dessert with a tres leches mix and a hit of wattleseed. “Tres leches and tiramisù are two of my favourite sweet dishes, so this is really my ultimate dessert,” says Lana’s head chef Alex Wong. “Wattleseed adds a nuttiness – I want a piece of Australia to come through.”

Now try our best tiramisu recipes and classic Italian desserts.


Espresso mixture
Mascarpone cream



Preheat oven to 180˚C; grease and line the base and sides of a deep, 20cm square cake tin. Place eggs, sugar, vanilla and a pinch of salt in a large heatproof bowl. Whisk, over a saucepan of gently simmering water until warm to touch. Transfer mixture to bowl of an electric mixer; whisk on high speed until pale and fluffy. Using a large metal spoon, fold in half flour and wattleseed until just combined. Repeat with remaining flour and wattleseed; transfer batter to prepared tin. Bake until puffed, lightly golden and a skewer inserted in the middle comes out clean (15-17 minutes).


For espresso mixture, combine ingredients in a large jug and set aside until ready to use. 


Lightly prick cake all over with a skewer. Gently pour over espresso mixture; refrigerate 2 hours before serving.


For mascarpone cream, place ingredients in bowl of an electric mixer; whisk to soft peaks. Transfer to piping bag fitted with a plain nozzle and refrigerate until ready to use.


Invert sponge onto a chopping board and cut into eight rectangles 5cm x 10cm. Place a cake rectangle on serving plate or bowl. Pipe mascarpone cream over the top and scatter with cacao nibs. Dust with cocoa powder.

This recipe also calls for soaking (see method).


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