Rhubarb Tiramisu
Description
The dish is prepared without unnecessary complications. Rhubarb tiramisu is a delicious, light, and refreshing dessert! The freshness of rhubarb perfectly complements the creamy flavor of mascarpone. Depending on the occasion, prepare the dessert in a large dish or in individual ramekins. Have no doubts about the result – it will be very tasty. The finished dessert can be served immediately.
Instructions
- 1
Step 1
1. First, prepare the rhubarb infusion: peel the rhubarb, rinse it, cut into small pieces, and place in a saucepan. Add 3 tablespoons of sugar, a vanilla pod cut lengthwise, and the juice of half a lemon.
- 2
Step 2
2. Simmer the rhubarb without water over low heat until tender. Drain the rhubarb in a colander and mash it, collecting the juice. Set aside both the juice and rhubarb purée until completely cooled.
- 3
Step 3
3. Prepare the mascarpone cream: separate the egg whites from the yolks. First, beat the egg whites with a pinch of salt. In another bowl, beat the yolks with sugar—regular and vanilla—until fluffy. Add mascarpone, lemon and orange zest to this mixture, and continue beating with an electric mixer.
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Step 4
4. Then add the whipped egg whites and gently fold them in with a bottom-to-top motion to prevent the whites from deflating. Place the cream in the refrigerator.
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Step 5
5. Add a little strawberry syrup made from strawberries to the rhubarb juice. This will be the soak for the savoiardi.
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Step 6
6. Prepare a baking pan with high sides and place the first layer of cookies, previously dipped each in rhubarb syrup. On top, add a layer of cooked rhubarb.
- 7
Step 7
7. Spread half of the cold mascarpone cream, then a layer of soaked biscuits, a layer of rhubarb, and the final layer – the cream.
- 8
Step 8
8. Place the tiramisu in the refrigerator for several hours, or preferably overnight. Before serving, decorate the dessert with grated white chocolate.