September 15, 2014

How To Make Lemon Myrtle Tiramisu

How To Make Lemon Myrtle Tiramisu

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  • SERVES: 2-3

Tiramisu is one of our favourite desserts, but this one is a bit of an Aussie twist on the Italian classic.

We’ve added lemon myrtle to infuse the cream. Lemon myrtle is an Australian native. If you can’t get your hand on any of this amazing bush then a good substitute is any kind of citrus zest (orange would be delish) or finely grated lemongrass would work really well too.



  • 1/2 cup cream
  • 3-4 tablespoons natural Greek yoghurt
  • 1 tablespoon honey
  • 1-2 lemon myrtle leaves, finley sliced
  • 5 sponge biscuits
  • 100ml espresso coffee
  • 60ml coffee liqueur
  • 50g 70% cocoa dark chocolate
  • cocoa powder, for dusting


  • Add cream to a medium bowl and whisk until firm peaks form. Gently fold through yoghurt and honey until combined. Fold through lemon myrtle.
  • Soak sponge fingers in combined coffee and liqueur and divide between jars. Finely grate dark chocolate over sponge. Top with lemon cream and finish with a dusting of cocoa powder.
  • Garnish with lemon myrtle leaf and bee pollen.

Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.

Bondi Harvest recipe measurements use the Metric system.




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