When it comes to hosting a successful dinner party, the dessert should ideally bring a sense of drama. As the final act it should have your guests on the edge of their seats when you bring it to the table. A room beautifully lit with dimmed lights and candles, a carafe of port or a bottle of sticky wine, will help set the scene. With the bountiful supply of rhubarb in the garden, it seems only logical to put it to good use and make a tiramisu. Instead of the traditional coffee layers, I have combined the rhubarb with mandarin and cointreau. Allow it to sit in the fridge for a few hours or overnight to give the flavours time to seep throughout the dessert.
Ingredients
| 3 cups | Rhubarb, cut into 2cm pieces (Main) |
| ¼ cup | Sugar |
| ¼ cup | Water |
| ½ tsp | Rose water |
| ½ cup | Water |
| ½ cup | Sugar |
| ¼ cup | Liqueur, eg Cointreau |
| 2 | Eggs, separated |
| ⅓ cup | Sugar |
| 300 g | Mascarpone (Main) |
| 1 tsp | Mandarin, zest + 1 Tbsp to garnish |
| 200 g | Savoiardi biscuits (Main) |
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Directions
- Place rhubarb in saucepan with first quantities of sugar and water, and the rose water. Simmer until rhubarb is cooked but holding its shape. Strain leaving juices in pot. To this liquid add second quantities of water and sugar. Cook until sugar has dissolved. Cool then add liqueur.
- Beat egg yolk and sugar until light and creamy. Add mascarpone and mandarin zest, mixing well. In another bowl beat egg white until stiff. Fold gently through mascarpone mix.
- To assemble tiramisu, dip biscuits into cooled liquid and place a layer in bottom of glasses or bowl. Then add a layer of mascarpone, followed by rhubarb and biscuits and continue until your glass or bowl is full. Cover and place in fridge overnight or for at least 6 hours.
- Serve sprinkled with mandarin zest.
