Rhubarb Tiramisu

Total Time: 36 mins Preparation Time: 30 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 425 g rhubarb (new season)
• 175 g granulated sugar
• 12 ladyfingers (sponge fingers in the uk)
• 2 large eggs
• 3 tablespoons caster sugar (heaped)
• 2 tablespoons caster sugar
• 250 ml double cream
• 350 g mascarpone cheese
• cocoa powder (to decorate)

Recipe

• 1 wash the rhubarb well and cut into 1cm slices.
• 2 gently bring to the boil in a pan with the granulated sugar. as soon as the liquid starts to boil, remove from the heat.
• 3 leave to cool for at least 5-6 hours. the recipe also says to put a piece of greaseproof paper directly onto the rhubarb mixture.
• 4 once cooled, carefully strain into a colander, keeping the strained juices/syrup to one side.
• 5 arrange the sponge fingers in a serving dish or bowls.
• 6 spoon over approximately half the rhubarb syrup/juices and leave to soak for 15mins.
• 7 chill well.
• 8 place the eggs and 3 heaped tbsps of caster sugar into a heatproof bowl.
• 9 gently whisk over a pan of simmering water until thick, creamy and cooked.
• 10 place in a mixer and whisk at high speed until thick and cool.
• 11 in a separate bowl, whip the double cream until it makes peaks.
• 12 in yet another bowl (lots of washing up for you tonight!) whisk the mascarpone and 2 tbsp caster sugar until loose and creamy.
• 13 fold together the mascarpone and double cream and then carefully fold in the egg mixture.
• 14 remove the dish(s) with the sponge fingers from the fridge and sprinkle the poached rhubarb over the top.
• 15 spoon over the egg and cream mixture, flatten out with a palette knife and chill well.
• 16 to serve, dust with cocoa powder.