Rhubarb Tiramisu
This Rhubarb Tiramisu combines tart homemade rhubarb compote with creamy mascarpone layers for a fresh twist on the classic Italian dessert. Ladyfingers soaked in sweet rhubarb syrup are layered with silky tiramisu filling and soft rhubarb compote, creating the perfect balance of tangy and creamy flavors. This tiramisu is light, elegant, and completely irresistible. This no-bake dessert is perfect for spring and early summer when rhubarb is in season.
Equipment
- 27x20 cm (8x10.5 inch) dish or 23x23 cm (9x9 inch) or anything similar in that size
Ingredients
RHUBARB COMPOTE
- 500 g rhubarb
- 100 g granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoon cornstarch
- 4 teaspoon water
RHUBARB SYRUP
- 100 g granulated sugar
- 120 g water
- 30 g rhubarb
TIRAMISU
- 225 g granulated sugar
- 6 egg yolks pasteurised cold
- 1 teaspoon vanilla paste or extract
- 450 g mascarpone cheese cold
- 300 ml 280 g heavy cream cold
ASSEMBLING
- 30 ladyfingers or more depending on the size of your tray
Instructions
RHUBARB COMPOTE
- Start by cutting the cleaned rhubarb into smaller pieces. (IMPORTANT: Do NOT add any of the leaves as they are toxic and unsafe to eat). Add the rhubarb, granulated sugar and lemon juice to a saucepan and heat it up until the rhubarb starts to break down, and the liquid has come to a bubble. Once bubbling, turn it down to a simmer. Stir occasionally and with a rubber spatula mash down rhubarb.500 g rhubarb, 100 g granulated sugar, 1 tablespoon lemon juice
- Let it simmer for 10-12 minutes or until the rhubarb compote has thickened. Then in a cup mix together cornstarch and water and pour it into the jam. Continuously stir it around for 1 minute while it thickens.2 teaspoon cornstarch, 4 teaspoon water
- Pour the compote into a shallow bowl, covered with plastic wrap, to let it cool down faster, and place it in the fridge. Let it cool down until room temperature or colder. It takes about 1 hour.
RHUBARB SYRUP
- Cut the rhubarb into smaller pieces. Place the sugar, water and rhubarb in a small saucepan over high heat until the sugar dissolves and it starts to boil.100 g granulated sugar, 120 g water, 30 g rhubarb
- Turn down the heat to a simmer and let it simmer for 3 minutes.
- Turn off the heat, add the vanilla bean paste, stirring it in, and then let it sit for 10 minutes.
- Once the time has passed, strain the syrup into a bowl using a fine mesh sieve and discard the rhubarb pieces. Let the syrup cool down to room temperature.
TIRAMISU
- To a heat proof mixing bowl, add granulated sugar, egg yolks and vanilla paste. With a hand whisk, whisk it until lighter and fluffy, about 1-2 minutes.225 g granulated sugar, 6 egg yolks, 1 teaspoon vanilla paste or extract
- Place the bowl over a pot of simmering water, to make a double boiler. Continue whisking constantly for 5 minutes so it thickens and becomes lighter and even fluffier and most of the sugar has mostly dissolved.
- Take it off the heat and dry the bowl. Add the mascarpone and continuing with the hand whisk, whisk it together until just combined and no lumps appear.450 g mascarpone cheese
- In a separate bowl, whip the heavy cream until stiff peaks. Add the whipped cream to the mascarpone filling and gently fold it together using the hand whisk. Using a rubber spatula, scrape down the sides of the bowl, and give the filling a gentle fold to make sure all of the ingredients have combined.300 ml 280 g heavy cream
- Use a serving dish thats 27x20 cm (8x10.5 inch) or 23x23 cm (9x9 inch) or anything similar in that size.
- Dip the lady fingers into the rhubarb syrup twice on each side.30 ladyfingers
- Lay the lady fingers in a layer in the serving dish. Add half of the mascarpone cream and even it out into an even layer. Then gently dollop half of the rhubarb compote over the mascarpone cream, a gently event it out. Repeat the process, except the last half of the rhubarb compote.
- Add plastic wrap over the mascarpone cream and let it set in the fridge for a minimum of 4 hours or preferably overnight.
- Once ready to serve, add the remaining rhubarb compote on top of the tiramisu and it’s ready to be enjoyed.
Video
Nutrition
Carbohydrates: 55gProtein: 7gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 195mgSodium: 68mgPotassium: 170mgFiber: 1gSugar: 36gVitamin A: 853IUVitamin C: 4mgCalcium: 116mgIron: 1mg
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