Garden of Eden Dessert
Created by Gunawan Wu, Head Chef, 2nd & 6th restaurant Adelaide.
Rating
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Time
1 Hour(s)
Difficulty
Ingredients
For 4 people 
- 200 mL Thickened Cream
- 200 mL Mascarpone Cream
- 40 grams Caster sugar
- 300 mL Marsala Wine
- 100 mL Sugar syrup (for the Marsala Wine Jelly)
- 8 grams Gold leaf gelatin sheet
- 2 Pieces of Savoiardi
- 100 mL Espresso
- 40 mL Sugar syrup (for the Espresso soaking liquid)
- 120 grams Sugar
- 180 grams Almond meal
- 60 grams Cocoa powder
- 50 mL Coconut oil (melted)
- 1 handful(s) Blueberries (to garnish)
- 1 handful(s) Strawberries (to garnish)
- 1 handful(s) Raspberries (to garnish)
- 1 Punnet Flowerdale Farm Micro Salad
- 1 Punnet Flowerdale Farm Assorted Edible Flowers
- 1 handful(s) Sweets of your choice (such as chocolate rocks)
Method
- Tiramisu: Whip the thickened cream and sugar until stiff peaks form. Then whip in the mascarpone cream until fluffy. Transfer it to pipping bag and set aside in the refrigerator.
- Marsala Wine Jelly: Soak the gelatine on ice water, leave it to hydrate, then squeeze the excess liquid out and set aside. In a saucepan, bring marsala wine and 100ml sugar syrup to a simmer, then add in the soaked gelatin. Pour mixture into a square plastic container, transfer to the refrigerator and let it set.
- Espresso Soaking Liquid: Warm up the espresso and 40ml sugar syrup, then soak in the savoiardi for later use.
- Edible Soil: If the coconut oil has solidified, melt it and leave to cool to room temperature. Mix sugar, almond meal and cocoa powder, in a separate bowl. Pour in the coconut oil and mix until well combined.
- Assembly: Pipe the tiramisu into a square bowl or serving dish. Add a layer of marsala jelly, then add a layer of the soaked savoiardi. Sprinkle the top with edible soil. Then garnish with your choice of berries and sweets (such as raspberries, strawberries, blueberries and chocolate rock lollies). Bring your garden to life with Flowerdale Farm microgreens and edible flowers.
