Ingredients
| 300 g | Rhubarb, cut into 2cm slices (Main) |
| ½ cup | Sugar, for poaching rhubarb, plus an extra 50g for tiramisu |
| ¼ cup | Water |
| ½ cup | Marsala, or Cointreau |
| 2 | Eggs, yolks only |
| 200 g | Mascarpone (Main) |
| ½ cup | Blueberries |
| 100 g | Savoiardi biscuits |
| 2 Tbsp | White chocolate, grated |
| ¼ cup | Mint leaves, fresh |
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Directions
- Place rhubarb, sugar, water and marsala in a pot and bring to a simmer.
- Cover and cook for 3-4 minutes, then remove from heat.
- Allow rhubarb to cool in the liquid, without stirring so it keeps its shape.
- Then strain, reserving juice.
- Beat egg yolks and extra 50g sugar until pale. Fold through mascarpone.
- Dip biscuits in reserved juice for a few seconds, then place a layer of biscuits into four glasses, followed by a layer of rhubarb and sprinkling of blueberries.
- Top with mascarpone, more biscuits and rhubarb. Finish with a dollop of mascarpone.
- Sprinkle with white chocolate and fresh mint leaves.
