Strawberry and Rhubarb Tiramisu
Prep Time: 30 minutes
Total Time: 30 minutes + 4 hours in fridge
Serves: approx. 6
- 300g fresh strawberries, hulled and sliced
- 18-20 Savoiardi biscuits
- 600g rhubarb, trimmed and cut into 3cm chunks
- 200 ml orange juice
- 75g caster sugar
- 200 ml strawberry coulis, see recipe below
- 250 ml heavy cream
- 250g mascarpone
- 4 egg yolks
- 50g sugar
- 50g dark chocolate, coarsely chopped
Strawberry Coulis Recipe
- 500g fresh strawberries, hulled
- 3 tablespoons sugar
- 1 tablespoon lemon juice
- Make the coulis by pureeing the 500g strawberries in a food processor. Add sugar a little at a time, then stir in the lemon juice.
- Make the poached rhubarb. Put the orange juice and sugar in a wide, shallow pan. Simmer, stirring, for 10 minutes until syrupy. Add the rhubarb, then reduce the heat to low. Cover with a lid and poach for about 5 minutes until the rhubarb is tender. Remove from the heat and leave to cool.
- Dip the Savoiardi biscuits in the strawberry coulis and place evenly on the bottom of a form (or divide amongst 6 small individual dessert bowls).
- In a clean bowl, beat together sugar and egg yolks until thick, creamy and pale. Add the mascarpone and incorporate into the mixture.
- Whip cream until to soft peaks, then gently fold into the mascarpone-egg mixture. Pour half of the cream over the biscuits in the form, then spoon the poached rhubarb over the cream and spread with strawberry slices. Finally spread the remaining cream over the fruit. Place in the refrigerator to set for 4 hours (or overnight).
- Serve the strawberry rhubarb tiramisu with a good sprinkling of chopped chocolate.
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