Alex Wong’s tres leches tiramisù with wattleseed

Forget everything you knew about tiramisù.

📝 Ingredients

• 4 eggs, at room temperature
• 100 gm caster sugar
• 1/2 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
• 1/2 tsp vanilla paste

👨‍🍳 Instructions

1. 11.: 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).
2. 22.: For espresso mixture, combine ingredients in a large jug and set aside until ready to use.
3. 33.: Lightly prick cake all over with a skewer. Gently pour over espresso mixture; refrigerate 2 hours before serving.
4. 44.: 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.
5. 55.: 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.