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.

THE BEST TIRAMISU

Steps:

• For the mascarpone custard: Add the egg yolks, sugar and Marsala to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has doubled in volume, 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula. (This can be done with an electric mixer to speed up the process.) Remove from the heat and continue whisking until slightly cooled, about 1 minute. Whisk in the mascarpone cheese until combined. Refrigerate until ready to assemble.
• To assemble: Stir together 1 1/4 cups hot water, espresso powder and 3 to 4 tablespoons Marsala in a liquid measuring cup. Evenly divide the mixture between two medium bowls. Dust the bottom of an 8-by-8-inch baking dish with 1 teaspoon cocoa powder.
• Working one at a time, dip half of the ladyfingers into one bowl of the espresso mixture for 2 seconds per side, until soaked but not soggy. Arrange them over the cocoa powder in one layer, breaking up as needed to fill in any gaps. Pour any remaining liquid from the first bowl over the layer of ladyfingers. Spread half the mascarpone custard over the ladyfingers. Repeat the process with another layer of ladyfingers and the remaining bowl of espresso mixture, then spread with the remaining mascarpone custard.
• Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight. Sift the remaining 1 tablespoon cocoa powder over the top just before serving.

STRAWBERRY TIRAMISU

Steps:

• To marinate the strawberries, mix all the ingredients together gently and put in the fridge for 24 hours.
• To make the sponge, arrange the crushed sponge fingers into the bottom of each glass. Mix the remaining ingredients and allow to cool.
• To make cheese cream, in a bowl, place the egg yolks and honey lightly beaten, add the mascarpone cheese and stir until smooth. Pour the single cream and lemon juice into the bowl and mix together well.
• For the meringue, in a separate bowl, whisk the egg whites with half of the sugar (25g) until well mixed , add the remaining sugar, continue whisking till the stiff peaks form, then fold them into the cream cheese mixture.
• Pour the cooled coffee mixture over the crushed sponge finger in the serving dishes. Line the marinated strawberry along the inner-side of glasses (the cut facing against the glass, see photo), spread the mascarpone mixture over the coffee soaked sponge and the strawberries. Put in the fridge for at least 3 hours. Dust with cocoa powder just before you serve.