Tiramisu and affogato: Italian classics, with a difference

Tiramisu and affogato are Italian desserts that need not be messed with — but if you’re feeling adventurous, try these little twists.

Nice, different: wattleseed tiramisu. Picture: Guy Bailey

Tiramisu and affogato are Italian desserts that need not be messed with, but if you’re up for a twist or two try these native ingredient and plant-based alternatives. The tiramisu recipe is especially dear – the combo of wattleseed with coffee is one I was introduced to by the late ice-cream impresario of Canberra, John “Mr Frugii” Marshall. It’s enriched with Guy Grossi’s gift of glorious Italian meringue.

Wattleseed tiramisu

3 egg yolks

¼ cup caster sugar

2 tablespoons coffee liqueur (see tips)

500g mascarpone

200g Savoiardi sponge fingers (see tips)

100g dark chocolate (at least 70% cocoa)

2 tablespoons Dutch cocoa

½ cup roasted hazelnuts (optional)

For the sugar syrup

½ cup caster sugar

½ cup water

2 tablespoons ground wattleseed

¾ cup espresso

¼ teaspoon flaked salt

For the Italian meringue

3 egg whites

1 cup caster sugar

First, make the sugar syrup: place sugar and water in small saucepan on medium heat; stir until sugar dissolves. Bring to the boil and add wattleseed, espresso and salt; turn off heat and leave to steep. Whisk egg yolks and sugar in an electric stand mixer until pale and frothy. Add coffee liqueur and mascarpone; whisk for 2 minutes until soft and billowy. Transfer to a large bowl and chill in the fridge. Wash and dry the bowl and whisk, wiping with a little white vinegar. Andiamo, on to the meringue! Sprinkle sugar into two tablespoons of water in a small saucepan; stir over medium heat until dissolved. Cook until syrup reaches 115C on a kitchen thermometer, or when a small teaspoon of syrup dropped into cold water forms a soft ball. Place egg whites in the clean, dry mixing bowl; whisk until frothy. Pour syrup into the whites in a slow, steady stream while whisking on high. Once all the syrup is added, whisk for 5 minutes until the meringue is super glossy and the bowl is cool. Fold into mascarpone mix. To assemble, dip half the sponge fingers into the wattleseed and espresso syrup and make one layer in the base of a large, deep serving bowl. Finely grate over half the chocolate then spoon half of the mascarpone-meringue over the top, smoothing the top. Add another layer of soaked sponge fingers and grated chocolate, then spoon over the remaining mascarpone mix and smooth the top. Sprinkle with a pinch of salt flakes and roasted hazelnuts (if using), then cover generously with sifted cocoa. Chill in the fridge for at least 2-3 hours, or overnight for best (and most convenient) results. Spoon into bowls at the table. Serves 6-8

Top tips

*Wattleseed, a native ingredient with a mildly coffee-like aroma and nutty flavour, is available at specialty grocers and some larger supermarkets. If you can’t find it, just leave it out.

*Frangelico or amaretto are my choice of liqueur for both desserts. Double down on hazelnut flavour with Frangelico and top with nuts, or add a bitter almond note with amaretto.

*Savoiardi are broad Italian sponge fingers – you’ll find them in the deli section or biscuit aisle.

Coconut affogato. Recipe by Alice Zaslavsky, styling by Jenn Tolhurst

Coconut affogato for 1

1 scoop coconut ice-cream

1 shot coffee liqueur

1 shot espresso

Combine in a tall martini glass or similar fancy vessel and serve immediately.