If you are fond of the classic tiramisù, you would definitely enjoy this fresh twist on the popular Italian coffee dessert. Strawberry and Rhubarb tiramisù is a great dessert choice for a spring celebration like Mother’s Day. You can serve it in a large dish for a family-style dessert, or in individual glasses or elegant cups for a more delightful presentation.
Although the recipe has several components and it seems like a lot of work, the roasted strawberry and rhubarb compote, the syrup and the mascarpone cream can be made up to 3 days in advance and the tiramisu can be assembled very fast, 3 or 4 hours before serving it.
Strawberry and Rhubarb Tiramisù
Strawberry and Rhubarb Compote
- 4 rhubarb stalk, cut into 1-inch pieces
- 2 cups strawberries, hulled and cut in half
- 3/4 cup sugar
- 2 tablespoon honey
- 1 cinnamon stick
Mix the ingredients together in an oven proof dish. Cover and bake for 25 minutes in a 350F preheated oven.
- 1 cup water
- 1/2 cup sugar
Mix water and sugar in a small sauce pan. Bring to a boil. Turn off the heat and place in refrigerator to cool (it can be made several days in advance).
- 4 egg yolks
- 1/3 cup sugar
- 1/2 pound mascarpone; room temperature
- 1 cup heavy cream
Whisk the yolks with the sugar. Whisk over a pan of simmering water until thickened. Remove and beat by machine until cold. Smash the Mascarpone smooth in a bowl with a rubber spatula. Fold in the filling. Whip the cream and fold it in.
- 30 savoiardi (ladyfinger cookies)
To assemble the tiramisù, place a layer of the ladyfingers in the bottom of individual glasses soaked with the syrup. Spread with some of the mascarpone cream to cover. Add the strawberry and rhubarb compote. Repeat with the ladyfingers, syrup, cream and compote. Place a last layer of ladyfingers on the top and soak with more syrup. Spread the remaining filling and decorate with the rest of the compote. Refrigerate several hours before serving.