Mains · Finnish

Rhubarb Tiramisu

Name: Rhubarb Tiramisu
Cook time: 75 min
Total time: 75 min
Yield: 12 servings
Cuisine: Finnish
Ingredients: 500 g fresh rhubarb; 0.75 dl sugar; 2 tbsp water; 1 carton lactose-free whipping cream 2 dl; 1 tub mascarpone 250 g; 0.5 dl sugar; 1 tsp vanilla sugar; 1 dl water; 1 dl sugar; 0.75 dl lemon juice; 1 pkg Savoiardi ladyfingers 200 g; edible flowers

Rhubarb brings a fresh twist to the beloved classic. Wonderfully tart rhubarb and smooth mascarpone make this dessert a new favorite!

Smarrig Kitchen1y

Machine-translated, original language: Suomi.

Cook 1 h 15 minTotal 1 h 15 minInspired by k-ruoka.fi

Method

1
Cut the washed rhubarb stalks into pieces about one centimeter long.
2
Add the rhubarb, sugar, and water to a saucepan and bring to a boil. Lower the heat and simmer gently covered, stirring occasionally, until the rhubarb softens, about 5–10 minutes.
3
Whip the cream into soft peaks. Mix in the mascarpone. Season with sugar and vanilla sugar.
4
Measure the water and sugar into a saucepan. Heat until the sugar has dissolved. Let cool and then add the lemon juice. Pour the lemon-sugar syrup into a shallow dish.
5
Dip the ladyfingers on both sides into the lemon-sugar syrup. Arrange half of the ladyfingers on the bottom of a baking dish (about 25 x 20 cm). Spread half of the rhubarb compote on top of the ladyfingers, followed by half of the mascarpone filling.
6
Repeat the process for the second layer. Smooth the surface with a spoon.
7
Let set in the refrigerator for at least 3 hours, preferably overnight. Lightly dust the surface with cocoa powder just before serving and garnish with edible flowers.