Description
This Rhubarb Tiramisu is a fresh and tangy twist on the classic Italian dessert, featuring layers of delicate ladyfingers soaked in a homemade rhubarb syrup, creamy mascarpone filling, and vibrant rhubarb compote. The dessert is chilled to perfection, offering a refreshing balance of sweetness and tartness, perfect for spring and summer gatherings.
Ingredients
Scale
Rhubarb Compote
- 500 g rhubarb, cleaned and cut into small pieces (avoid leaves)
- 100 g granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoon cornstarch
- 4 teaspoon water
Rhubarb Syrup
- 120 g water
- 30 g rhubarb, cut into small pieces
- 100 g granulated sugar
- ¼ teaspoon vanilla bean paste
Tiramisu Filling
- 225 g granulated sugar
- 6 pasteurized egg yolks, cold
- 1 teaspoon vanilla paste or extract
- 450 g mascarpone cheese, cold
- 300 ml (approx. 280 g) heavy cream, cold
Assembling
- 30 ladyfingers (more if needed depending on tray size)
Instructions
- Prepare Rhubarb Compote: Cut cleaned rhubarb into small pieces, avoiding any leaves. Place rhubarb, sugar, and lemon juice in a saucepan over medium heat. Heat until the rhubarb starts breaking down and liquid bubbles. Reduce heat to simmer, stirring occasionally and mashing the rhubarb with a rubber spatula.
- Simmer Compote: Let the compote simmer for 10-12 minutes until thickened. Mix cornstarch and water in a cup, then slowly add to compote while stirring continuously for 1 minute until it thickens further.
- Cool Compote: Pour the compote into a shallow bowl, cover with plastic wrap to prevent a skin from forming, and refrigerate until cooled to room temperature or colder, about 1 hour.
- Make Rhubarb Syrup: Cut rhubarb into small pieces. Combine sugar, water, and rhubarb in a small saucepan over high heat. Bring to a boil, then reduce to simmer for 3 minutes.
- Finish Syrup: Remove from heat, stir in vanilla bean paste, and let sit for 10 minutes. Strain syrup through a fine mesh sieve, discarding solids. Cool syrup to room temperature.
- Prepare Tiramisu Base: In a heatproof bowl, whisk together sugar, egg yolks, and vanilla paste until light and fluffy, about 1-2 minutes.
- Cook Double Boiler: Place bowl over simmering water and whisk constantly for 5 minutes until mixture thickens and sugars dissolve.
- Add Mascarpone: Remove from heat, dry bowl, then add mascarpone and whisk gently until smooth with no lumps.
- Whip Cream: In a separate bowl, whip cold heavy cream until stiff peaks form. Fold whipped cream gently into mascarpone mixture until combined.
- Assemble Tiramisu: Use a serving dish approximately 27×20 cm or similar size. Dip ladyfingers twice on each side into rhubarb syrup and arrange a layer at the bottom of the dish.
- Layer Filling: Spread half the mascarpone cream evenly over ladyfingers. Dollop and gently spread half the rhubarb compote over the cream. Repeat with another layer of dipped ladyfingers, mascarpone cream, and remaining rhubarb compote.
- Chill Dessert: Cover assembled tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let flavors meld and set.
- Serve: Before serving, spread any remaining rhubarb compote on top for an extra burst of flavor and garnish. Enjoy chilled.
Notes
- Do not use rhubarb leaves as they are toxic and unsafe to eat.
- Use pasteurized egg yolks to ensure safety since this dessert is not cooked fully through.
- Chilling overnight enhances the flavor and texture for best results.
- Ladies fingers soaked twice ensure they absorb sufficient rhubarb syrup without becoming soggy.
- Adjust sugar levels in syrup and compote according to rhubarb tartness.
- This dessert is best served cold and fresh but can be stored in the refrigerator for up to 2 days.
Keywords: Rhubarb tiramisu, rhubarb dessert, mascarpone tiramisu, spring dessert, no-bake tiramisu, fruity tiramisu, layered dessert