Herbalmisu ~ feat. Wooden Spoon Herbs & Fat Of The Land

Herbalmisu ~ feat. Wooden Spoon Herbs & Fat Of The Land


Hello! It's Ash! Like most this isolation period, I have been dipping my toes into some cooking with varying degrees of success. Desserts, even prior to isolation, have never been part of the repertoire, and now that time means nothing and I can stay up as late as I want without a single next day repercussion, I thought why not do a herbal take on the dessert worlds version of an energy drink, Tiramisu!

Imbued with the balanced slow-burning energy of Maca and Chicory root and the calming powers of medicinal mushrooms, this dessert is for those who like to have a mid day pick me up and not feel like they’re spiralling out of control. If you are like me, a person who had never separated eggs before, then this might look quite punishing, but fellow skeptic to fellow skeptic, it’s very simple and I implore you to try!


For the HERBALmisu, you will need;
The Biscuit;
  • 4 eggs, separated
  • 80 grams caster sugar
  • 1 tablespoon WSH Herbal Coffee
  • 100 grams Plain Flour
  • 60 grams Cornflour


    • Big splash of Marsala
    • 1 cup WSH Herbal Coffee Espresso (1 tablespoon : 1 1/3 cups boiling water is the ratio I’ve used)


    Preheat oven to 180 deg

    Starting with the biscuit;

    Take the egg yolk and half of the sugar and whisk together until pale and creamy. In a separate bowl, beat the egg whites and salt until stiff peaks form. Then, gradually add in the other half of the sugar and beat until stiff peaks start to form again. Slowly fold in egg yolks to egg whites being very gentle. Then gradually sift and combine in both flours and herbal coffee. You should now have a well combined eggy mix! At this point if you have a piping bag, use that (I used a ziplock bag), otherwise use a spoon to place some finger sized batter onto a baking tray with some space between for expanding. Pop in the oven for 20 minutes or until lightly golden! Should make about 20 bickies.

    The creamy thing;

    Rinse and Repeat! Take the egg yolk and all of the sugar this time and whisk until thick and creamy! Add the mascarpone and maple syrup. Beat the egg whites in a separate bowl until stiff peaks form. Very gently fold the egg whites into the egg yolk/mascarpone mixture until combined.


    Combine the Marsala and the cooled Herbal coffee espresso. Take each biscuit and dunk in the Coffee mix for however long you want. You won’t want them too soggy, I just do a quick 4 to 5 second count, but depending on the thickness of your bickie you might leave it in for less or more time. Start layering your bowl - cream first, then biscuit and so on so forth until your final layer of cream, then sift as much WSH Caocao as you want on top and pop in the fridge for a few hours to chill and set!