Dinner parties are awesome. That is, until you have to think of what to cook for that friend who is on a gluten-free, dairy-free, refined sugar-free, paleo health kick. Well, sigh no more. Pete Evans has come to the dessert rescue with his healthified take on a sweet Italian staple. Here's the exclusive recipe for his wattle seed tiramisu - a modern Australian version of the cult  Italian dessert. 

GLUTEN-FREE WATTLE-SEED TIRAMISU

INGREDIENTS

FOR THE ALMOND SPONGE

  • 240 g egg whites
  • 8 eggs
  • 200 g honey 
  • 260 g almond meal, sifted 
  • 120 g tapioca starch, sifted  
  • 3 tsp baking powder 

FOR THE COCONUT MOUSSE

  • 1 litre coconut cream – chilled in the fridge overnight  
  • 5 eggs 
  • 200 g honey 
  • 20 g gelatine sheets, soaked in cold water 
  • 50 ml coconut milk
  • 20 ml masala  

FOR THE COFFEE MOUSSE 

  • 500 ml coconut cream – chilled in the fridge overnight 
  • 80 g egg yolks 
  • 1 egg
  • 150 g honey 
  • 15 g gelatine sheets, soaked in cold water 
  • 30 g coffee extract (see recipe below) 
  • 80 ml coconut milk 
  • 1 tsp anilla bean paste 

FOR THE COFFEE EXTRACT

  • 10 g good-quality instant coffee 
  • 40 ml of boiling water 

FOR THE COFFEE SYRUP 

  • 6 shots espresso 
  • 1 tbsp ground wattleseeds
  • 1 shot Frangelico  
  • 2 shot Baileys 
  • 1 shot Tia Maria 
  • 1 shot Kahlua 

TO GARNISH

  • Cocoa
  • Chocolate shavings (optional)
 

METHOD


FOR THE ALMOND SPONGE

  1. Preheat the oven to 160°C. Line 2 large trays with baking paper. 
  2. Whisk the egg yolks and half the honey in an electric mixer umtil soft peaks form, then pour into a large bowl and set aside until needed. 
  3. Clean the bowl of the electric mixer thoroughly.
  4. Add the egg whites and remaining honey and whisk until soft peaks form. Pour the meringue into the large bowl with the egg yolk mixture, then gently fold through the almond meal, tapioca starch and baking powder to combine. 
  5. Immediately spread the mixture onto the prepared trays and cook for 6 – 8 minutes or until golden and cooked through. The sponge needs to feel soft and spongy, not crispy. Allow to cool, then cut into rounds to the size that fits into your serving glasses. 

FOR THE COCONUT MOUSSE

  1. Beat the cold coconut cream in a mixing bowl until semi whipped.  
  2. To make the sabayon (Italian custard), whisk the eggs and honey in another mixing bowl over a double boiler until it reaches 83°C or to a thick ribbon stage (until it coats the back of a wooden spoon). 
  3. Heat the 100 ml coconut milk and masala in a small saucepan over medium-low heat to a simmer, then whisk in the gelatine until smooth. Strain through a sieve, then mix through the sabayon. 
  4. Next, fold the sabayon mixture into the coconut cream to combine. Store in the fridge until ready to use.  

FOR THE COFFEE MOUSSE

  1. Beat the cold cream in a mixing bowl until semi whipped. 
  2. To make a sabayon, add the eggs and honey in another mixing bowl over a double boiler and whisk until it reaches 83°C or until it coats the back of the spoon. 
  3. Heat the 100 ml coconut milk, coffee extract, ground coffee and vanilla in a small saucepan to a simmer, then whisk in the gelatine until smooth. Strain through a sieve, then mix through the sabayon. 
  4. Next, fold in the semi-whipped cream to combine. Store in the fridge until ready to use.  

FOR THE COFFEE EXTRACT

  1. Mix to combine 

FOR THE COFFEE SYRUP

  1. Place all ingredients in a bowl and mix to combine.

ASSEMBLE 

  1. Pipe a 2cm layer of coconut mousse into serving glasses. 
  2. Soak the sponge into the coffee mixture then place the soaked sponge into the glasses. 
  3. Top with a 2cm layer of coffee cream, then repeat the layering process with the coconut mousse, soaked sponge and coffee cream until the glasses are full. 
  4. Sprinkle with some cocoa and garnish with some chocolate shavings.

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