Name: Alex Wong’s tres leches tiramisù with wattleseed
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 4 eggs, at room temperature; 100 gm caster sugar; ½ tsp vanilla bean paste; 100 gm plain flour, sifted; 10 gm ground wattleseed (see note); Cacao nibs and Dutch-process cocoa, to serve; Espresso mixture; 100 gm sweetened condensed milk; 100 ml milk; 50 ml pouring cream; 50 ml buttermilk; 30 ml espresso; 15 ml each sweet marsala and Kahlúa; Mascarpone cream; 125 gm mascarpone; 125 ml thickened cream; 50 gm icing sugar, sifted; ½ tsp vanilla paste

Alex Wong’s tres leches tiramisù with wattleseed

Forget everything you knew about tiramisù.

Alex Wong's tres leches tiramisu recipe.

Serves 8

Prep

20M

Cook

30M

Total

50M

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.

Ingredients

4 eggs, at room temperature

100 gm caster sugar

½ tsp vanilla bean paste

100 gm plain flour, sifted

10 gm ground wattleseed (see note)

Cacao nibs and Dutch-process cocoa, to serve

Espresso mixture

100 gm sweetened condensed milk

100 ml milk

50 ml pouring cream

50 ml buttermilk

30 ml espresso

15 ml each sweet marsala and Kahlúa

Mascarpone cream

125 gm mascarpone

125 ml thickened cream

50 gm icing sugar, sifted

½ tsp vanilla paste

Method

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.