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Rhubarb Tiramisu Recipe

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★★★★★

4.6 from 92 reviews

A delightful twist on classic tiramisu, this Rhubarb Tiramisu combines tangy rhubarb compote and syrup with a creamy mascarpone filling layered over ladyfingers soaked in a fragrant rhubarb syrup. The dessert is chilled to perfection, offering a refreshing and luscious treat perfect for spring and summer gatherings.

Ingredients

Scale

Rhubarb Compote

  • 500 g rhubarb, cleaned and cut into small pieces
  • 100 g granulated sugar
  • 1 tablespoon lemon juice
  • 2 teaspoon cornstarch
  • 4 teaspoon water

Rhubarb Syrup

  • 120 g water
  • 30 g rhubarb, chopped
  • 30 g granulated sugar
  • ¼ teaspoon vanilla bean paste

Tiramisu Filling

  • 225 g granulated sugar
  • 6 pasteurized egg yolks
  • 1 teaspoon vanilla paste or extract
  • 450 g mascarpone cheese, cold
  • 300 ml (approx. 280 g) heavy cream, cold

Assembling

  • 30 ladyfingers (quantity may vary depending on serving dish size)

Instructions

  1. Prepare Rhubarb Compote: Start by cutting cleaned rhubarb into smaller pieces, ensuring no leaves are included due to their toxicity. Add rhubarb, granulated sugar, and lemon juice to a saucepan and heat until the rhubarb begins to break down and the liquid bubbles. Reduce heat to a simmer, stirring occasionally and mashing rhubarb with a rubber spatula.
  2. Simmer and Thicken Compote: Let the compote simmer for 10-12 minutes until thickened. Mix cornstarch with water in a cup, then add it to the compote, stirring continuously for 1 minute to thicken further.
  3. Cool the Compote: Transfer the compote to a shallow bowl, cover with plastic wrap, and refrigerate for about 1 hour or until it reaches room temperature or colder.
  4. Make Rhubarb Syrup: Chop rhubarb finely. Place rhubarb, sugar, and water in a small saucepan over high heat and bring to a boil while stirring until sugar dissolves.
  5. Simmer Syrup: Lower heat to a simmer and cook for 3 minutes.
  6. Add Vanilla and Rest Syrup: Remove from heat, stir in vanilla bean paste, then let it sit for 10 minutes.
  7. Strain Syrup: Strain the syrup through a fine-mesh sieve, discarding solids, and let it cool to room temperature.
  8. Prepare Tiramisu Filling Base: In a heatproof bowl, whisk together granulated sugar, egg yolks, and vanilla paste until fluffy, about 1-2 minutes.
  9. Cook Filling Over Double Boiler: Place the bowl over simmering water and continue whisking constantly for 5 minutes until thickened and the sugar mostly dissolves.
  10. Add Mascarpone: Remove from heat, dry the bowl, and whisk in mascarpone cheese until smooth and lump-free.
  11. Whip Cream and Fold: In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until combined.
  12. Prepare Serving Dish: Select a serving dish approximately 27×20 cm or 23×23 cm in size.
  13. Soak Ladyfingers: Dip ladyfingers twice on each side in rhubarb syrup to soak completely.
  14. Assemble Layers: Layer soaked ladyfingers in the dish, spread half of the mascarpone filling evenly, and dollop half of the rhubarb compote over the cream, smoothing gently. Repeat layers with remaining mascarpone and rhubarb compote.
  15. Chill Tiramisu: Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight to set.
  16. Serve: Before serving, spoon remaining rhubarb compote on top for garnish and enjoy.

Notes

  • Do not use rhubarb leaves as they are toxic.
  • Ensure egg yolks are pasteurized for safety when consuming raw or lightly cooked eggs.
  • The serving dish size affects the number of ladyfingers needed.
  • Chilling overnight improves flavor melding and texture.
  • Use cold mascarpone and cream for best whipping results.
  • Gentle folding prevents deflating the whipped cream.
  • Adjust sweetness of rhubarb compote and syrup according to taste and rhubarb tartness.

Keywords: Rhubarb tiramisu, rhubarb dessert, layered dessert, mascarpone dessert, spring dessert

Find it online: https://mjrecipe.com/rhubarb-tiramisu-recipe/