Rhubarb Tiramisu Recipes

RHUBARB TIRAMISU

Steps:

• Wash the rhubarb well and cut into 1cm slices.
• Gently bring to the boil in a pan with the granulated sugar. As soon as the liquid starts to boil, remove from the heat.
• Leave to cool for at least 5-6 hours. The recipe also says to put a piece of greaseproof paper directly onto the rhubarb mixture.
• Once cooled, carefully strain into a colander, keeping the strained juices/syrup to one side.
• Arrange the sponge fingers in a serving dish or bowls.
• Spoon over approximately half the rhubarb syrup/juices and leave to soak for 15mins.
• Chill well.
• Place the eggs and 3 heaped tbsps of caster sugar into a heatproof bowl.
• Gently whisk over a pan of simmering water until thick, creamy and cooked.
• Place in a mixer and whisk at high speed until thick and cool.
• In a separate bowl, whip the double cream until it makes peaks.
• In yet another bowl (lots of washing up for you tonight!) whisk the mascarpone and 2 tbsp caster sugar until loose and creamy.
• Fold together the mascarpone and double cream and then carefully fold in the egg mixture.
• Remove the dish(s) with the sponge fingers from the fridge and sprinkle the poached rhubarb over the top.
• Spoon over the egg and cream mixture, flatten out with a palette knife and chill well.
• To serve, dust with cocoa powder.

RASPBERRY TIRAMISU

Steps:

• In a saucepan, bring some water to a boil, and then reduce the heat to a simmer. Find a heat-proof mixing bowl that will fit over the top of the pan, but not sink it all the way in. (Do-it-yourself double boiler!)
• Put the egg yolks into the mixing bowl. Add 1/4 cup of the sugar and whisk until the yolks start to turn pale. Place the mixing bowl on the saucepan with the simmering water. Slowly add 1/2 cup of the marsala wine and whisk to combine. Cook over the simmering water, and use a rubber spatula to scrape the bowl. Cook until thick. Cover with plastic wrap and refrigerate until cool.
• Place the mascarpone cheese in a bowl and stir until smooth. In another mixing bowl, combine the whipping cream and remaining 4 tablespoons sugar and whip until not quite stiff. To the bowl of whipped cream, add the softened mascarpone cheese and the chilled egg yolk mixture. Fold the mixture gently. Cover with plastic wrap and refrigerate for 1 to 2 hours.
• Add the remaining 1/4 cup marsala and vanilla to the espresso. Arrange the ladyfingers in a single layer in a 9- by 13-inch pan. Spoon a small amount of the espresso mixture over each ladyfinger (keep it under 1 tablespoon per cookie and you'll be fine). Plop one-third of the cold mascarpone mixture on top and spread it into a layer. Scatter with raspberries and grate over a thin layer of semisweet chocolate. Repeat the process two more times.
• Cover and refrigerate for a few hours before serving. This allows for more moisture to soften the cookies and the whole mixture to meld together.
• To serve, spoon out helpings onto individual plates.
• Cook's Note: Tiramisu does not last beyond 24 to 36 hours, as everything eventually starts to break down and become soupy.

RHUBARB TIRAMISU

Steps:

• In a bowl, whisk mascarpone cheese, sugar, maple syrup and egg yolks with an electric mixer for 2 minutes.
• With a spatula, incorporate by folding the whipped cream.
• Cut slices in the cake.
• In a dessert dish, alternate rhubarb compote, cake, cheese mixture; rhubarb compote, cake and finally cheese mixture.
• Put in the fridge.