Rhubarb tiramisu

Serves 4–6

Isis Town and Country - - Life -


3 cups rhubarb, cut into 2cm pieces, ¼ cup sugar, ¼ cup wa­ter, ½ tsp rose wa­ter essence, ½ cup wa­ter, ½ cup sugar, ¼ cup liqueur, eg coin­treau, 2 eggs, sep­a­rated, 1/3 cup sugar, 300g mas­car­pone, 1 tsp man­darin zest, 200g savoiardi bis­cuits, 1 tbs man­darin zest


Place rhubarb in saucepan with first quan­ti­ties of sugar and wa­ter, and the rose essence. 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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.