Rhubarb Tiramisu

"From Phil Vickery's Proof of the Pudding. Not yet tried (timings are approximate and please note that there's a good bit of prep for this that needs to be done in advance) but posted here for safe keeping. I know it's not rhubarb season any more, but I've still got a bunch in the freezer so I was looking for something to use it up on. Sounds delicious..."
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Ready In:




  • 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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  1. This is awesome! I have had tiramisu before but never made it, but this was well worth it. I love the taste and texture. I used fresh rhubarb and it was so good!
  2. Delightful variation on the traditional tiramisu!! I LOVE rhubarb and this is FABULOUS! I made this for my MIL and it was devoured! I will make it again and try to get you a nice photo as I just ran to the market and grabbed a bunch of rhubarb before it is gone from the market!! Thanks for posting a terrific rhubarb dessert!


Aloha! I'm 29 years old and from the UK. My other half calls me his 1950's housewife because I just love to bake, preserve and cook in general! After studying catering at college I decided commercial cookery wasn't for me but I still like nothing more than discovering new dishes, throwing dinner parties and so on! I work on the recruitment side of a quantity surveying consultancy about 25 miles north of London. I love my job. It's hard work but fast paced, challenging and my work day just flies by. With regards to how I rate recipes, I try and keep it fair and to the system. I do my best to give no lower than 3 stars but will do on occasion if I made something as directed and it still ended up in the bin. I've never given 1 star but on occasion I'll leave no stars if I suspect something went horribly wrong. Most recipes get rated at 3/4 stars because 5 stars is reserved for spectacular recipes that become frequent users and a family favourite. Everyone has their own rating systems and that doesn't offend me. Rate my recipes as you see fit - I know what I like and what I don't and I'm here to fill my recipe book (filling anyone elses is merely an advantage), not to win a popularity competition or become chef of the year.
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