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.
Bring wattle seed to simmer in a saucepan with 2 cups water. Allow to cool.
In a large bowl beat the egg yolks and sugar until fluffy.
Add the mascarpone cheese and mix.
Beat the egg whites until peaks form and then fold them gently into the mascarpone mixture. Mix gently
Have 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.
Cover this layer with the mascarpone mixture.
Create another layer of wattle seed flavoured biscuits and mascarpone
Sprinkle the top with cocoa powder through a sieve.
Refrigerate for 24 hours.
Ingredients
Directions
Bring wattle seed to simmer in a saucepan with 2 cups water. Allow to cool.
In a large bowl beat the egg yolks and sugar until fluffy.
Add the mascarpone cheese and mix.
Beat the egg whites until peaks form and then fold them gently into the mascarpone mixture. Mix gently
Have 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.
Cover this layer with the mascarpone mixture.
Create another layer of wattle seed flavoured biscuits and mascarpone
Sprinkle the top with cocoa powder through a sieve.
Refrigerate for 24 hours.
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