Description
A refreshing and fruity twist on the classic Italian dessert, this Rhubarb Tiramisu features layers of tangy rhubarb compote and syrup combined with rich mascarpone cream and delicate ladyfingers. Perfect for spring or summer, it balances sweetness with a subtle tartness from the rhubarb, creating a delightful no-bake dessert that sets beautifully in the fridge.
Ingredients
Scale
Rhubarb Compote
- 500 g rhubarb, chopped (leaves removed)
- 100 g granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoon cornstarch
- 4 teaspoon water
Rhubarb Syrup
- 120 g water
- 30 g rhubarb, chopped
- 100 g granulated sugar
- ¼ teaspoon vanilla bean paste
Tiramisu Filling
- 225 g granulated sugar
- 6 egg yolks, pasteurized and cold
- 1 teaspoon vanilla paste or extract
- 450 g mascarpone cheese, cold
- 300 ml (approx. 280 g) heavy cream, cold
Assembling
- 30 ladyfingers or more depending on the size of your tray
Instructions
- Prepare Rhubarb Compote: Cut the cleaned rhubarb into smaller pieces, removing any leaves as they are toxic. Combine rhubarb, sugar, and lemon juice in a saucepan and heat until rhubarb breaks down and liquid bubbles. Lower heat to simmer, occasionally mashing rhubarb with a spatula.
- Thicken Compote: Simmer for 10-12 minutes until thickened. Mix cornstarch with water, then stir it into the compote continuously for 1 minute until it thickens further.
- Cool Compote: Transfer compote to a shallow bowl, cover with plastic wrap, and refrigerate to cool to room temperature or colder (about 1 hour).
- Make Rhubarb Syrup: Chop rhubarb and combine with sugar and water in a saucepan. Heat over high heat until sugar dissolves and mixture boils.
- Simmer Syrup: Reduce heat and simmer for 3 minutes.
- Add Vanilla and Rest: Remove from heat, stir in vanilla bean paste, and let sit for 10 minutes.
- Strain Syrup: Strain syrup through a fine mesh sieve, discarding rhubarb pieces, then cool to room temperature.
- Prepare Tiramisu Base: In a heatproof bowl, whisk sugar, egg yolks, and vanilla paste until lighter and fluffy (1-2 minutes).
- Double Boiler: Place bowl over simmering water and whisk constantly for 5 minutes until mixture thickens and sugar dissolves.
- Add Mascarpone: Remove from heat, dry bowl, then whisk in mascarpone cheese until smooth and lump-free.
- Whip Cream: In a separate bowl, whip heavy cream to stiff peaks.
- Combine Cream and Mascarpone: Gently fold whipped cream into mascarpone mixture until combined, scraping down sides to ensure even mixing.
- Prepare Serving Dish: Use a dish approximately 27×20 cm (8×10.5 inch) or 23×23 cm (9×9 inch).
- Dip Ladyfingers: Quickly dip ladyfingers twice on each side in rhubarb syrup.
- Layer Tiramisu: Arrange a layer of dipped ladyfingers, spread half the mascarpone cream evenly over them, then spread half the rhubarb compote over the cream. Repeat the layers with remaining mascarpone and rhubarb compote.
- Set in Fridge: Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set.
- Serve: Before serving, spoon remaining rhubarb compote on top as garnish and enjoy.
Notes
- Ensure rhubarb leaves are completely removed before cooking as they are toxic.
- Use pasteurized egg yolks for safety when consuming raw or lightly cooked eggs.
- Chilling time is essential for proper setting and flavor melding; do not skip refrigeration.
- Adjust the number of ladyfingers depending on the size of your serving dish.
- Gentle folding of whipped cream prevents deflating the mixture, keeping it light and airy.
Keywords: rhubarb tiramisu, rhubarb dessert, no-bake tiramisu, spring dessert, rhubarb compote, mascarpone dessert