STRAWBERRY & RHUBARB TIRAMISU
Look at the peak on this little buddy here.
Now tell me you don’t want to dive into this rhubarb and strawberry goodness!
For this recipe you’ll need (makes 3 pots):
- 250g mascarpone
- 65g sugar
- 2 egg yolks
- 3 egg whites
For the stewed rhubarb:
- 1 large stalk of rhubarb
- A squeeze of lemon or 1 tablespoon Limoncello
- 1 tablespoon sugar
- 2 tablespoons water
- 10 strawberries
- 5-6 finger biscuits
Chop the rhubarb into chunks.
Once stewed, remove from heat and add a tablespoon of limoncello (or a tiny squeeze of lemon if you want an alcohol free dessert). At the bottom of the saucepan you’ll have a delicious juice.
At this point, taste the rhubarb and make sure it’s not too tart – if it is, add a little more sugar.
Place in a dish to cool.
Then, get on with making the mascarpone cream.
Whisk together 2 egg yolks and 65g sugar until light in colour.
In a separate bold mount the egg whites until you get stiff peaks.
I used old La Maille mustard jars as I didn’t have any fancy pots.
Slice the strawberries and layer the pretty middle parts around the outside. I found it was easiest to make them stick if they were quite thin.
Then add some chopped strawberries, more dunked finger biscuits and more rhubarb.
Leave the pots to set in the fridge for a couple of hours and they are ready to serve.
- No need to invest in fancy glassware – use drinking glasses or old mustard pots!
- If you don’t have jars you could always make them in a glass dish.
- These keep for 1-2 days in the fridge
- To get fancy food photos, get innovative – here’s a shot to make you chuckle