Rhubarb Tiramisu

Recipe by Wendy-Bob
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 36mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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