Rhubarb Tiramisu

local_grocery_store Ingredients

• 2 cups Rhubarb, diced
• 1/2 cup Sugar
• 1/4 cup Water
• 1 1/2 cups Mascarpone cheese
• 1 cup Heavy cream, whipped
• 3 Egg yolks
• 1/2 cup Granulated sugar
• 1 teaspoon Vanilla extract
• 24 Ladyfingers
• 1 1/2 cups Strong brewed coffee, cooled
• 2 tablespoons Cocoa powder, for dusting

restaurant_menu Method

1. 1.In a saucepan, combine the diced rhubarb, sugar, and water. Cook over medium heat until the rhubarb is tender and the mixture has thickened, about 10 minutes. Remove from heat and let cool.
2. 2.In a mixing bowl, beat the mascarpone cheese until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Set aside.
3. 3.In another mixing bowl, whisk together the egg yolks, granulated sugar, and vanilla extract until thick and pale yellow in color.
4. 4.Gently fold the whipped cream into the mascarpone cheese, then fold in the egg yolk mixture.
5. 5.Dip each ladyfinger into the cooled coffee and arrange them in a single layer in the bottom of a serving dish.
6. 6.Spread half of the rhubarb mixture over the ladyfingers, followed by half of the mascarpone mixture. Repeat the layers with the remaining ingredients.
7. 7.Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld together.
8. 8.Before serving, dust the top of the tiramisu with cocoa powder for an added touch of decadence.
9. 9.Slice and serve chilled. Enjoy!

lightbulb_outline Tips

• chevron_rightMake sure to use fresh rhubarb for the best flavor.
• chevron_rightIf you prefer a sweeter tiramisu, you can increase the amount of sugar in the rhubarb mixture.
• chevron_rightFor a boozy twist, you can add a splash of your favorite liqueur to the coffee before dipping the ladyfingers.
• chevron_rightGarnish the tiramisu with fresh mint leaves for a pop of color.