Ingredients for Rhubarb Tiramisu
- 400g rhubarb
- 100g granulated sugar
- Ladyfingers
- 4 large eggs
- 100g caster sugar (75g + 25g)
- 200ml heavy double cream
- Mascarpone Cheese
- Cocoa powder, to taste
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How to Make Rhubarb Tiramisu
- Wash 400g rhubarb and cut into 1cm slices.
- Combine rhubarb with 100g granulated sugar in a saucepan. Gently bring to a boil.
- As soon as the mixture boils, remove from heat and let it cool completely (at least 5-6 hours). Cover the surface of the rhubarb with a piece of greaseproof paper to prevent skin formation.
- Once cooled, carefully strain the rhubarb mixture through a fine-mesh sieve, reserving the syrup.
- Arrange approximately 200g of ladyfingers in a serving dish or individual bowls.
- Drizzle about half of the reserved rhubarb syrup over the ladyfingers, ensuring they are evenly moistened. Let them soak for 15 minutes.
- Refrigerate the soaked ladyfingers while you prepare the cream mixture.
- In a heatproof bowl, whisk 4 large eggs and 3 heaped tablespoons (approximately 75g) of caster sugar over a pan of simmering water until thick, creamy, and cooked (about 5-7 minutes).
- Transfer the egg mixture to a stand mixer and whisk at high speed until thick and cool.
- In a separate bowl, whip 200ml of heavy double cream until stiff peaks form.
- In another bowl, whisk 250g mascarpone cheese with 2 tablespoons (approximately 25g) caster sugar until smooth and creamy.
- Gently fold the whipped cream into the mascarpone mixture, then carefully fold in the cooled egg mixture until just combined.
- Remove the soaked ladyfingers from the refrigerator. Sprinkle the poached rhubarb evenly over the ladyfingers.
- Spoon the mascarpone cream mixture over the rhubarb and spread evenly using a palette knife.
- Refrigerate the tiramisu for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Before serving, dust generously with cocoa powder.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
104g
Fat
83g
Carbs
14g
