Rhubarb tiramisu

Do you love tiramisu? We do and we eat it a lot! So we felt like doing something new and fitting to the arising spring we thought of rhubarb. Mixed together you’ll have a wonderful rich and at the same time fresh dessert. Can you taste the spring?

  • 500g mascarpone cheese
  • 80g sugar for the tiramisu itself
  • 50g sugar for the rhubarb
  • 120ml milk
  • 150-200g ladyfingers (Löffelbiskuits for our German friends 😉 )
  • 300-350ml Espresso
  • 2 shots grappa
  • 200g rhubarb
  • Grated choclate dir the topping
  1. Cook the espresso and set it aside in a deep dish to cool off. Add the grappa.
  2. Peel the rhubarb and cut it into eatable pieces. Add the pieces into a pan, cover with water and add the sugar. Bring to a simmer and cook for approximately 5 minutes or until you have a jam like consistency.
  3. In a bowl, whisk together the mascarpone cheese, the milk and the sugar for the tiramisu until you have a lump free consistency.
  4. Get your tin or container or whatever you want to place your tiramisu in. Dip the lady fingers into the espresso for 1-2 seconds and then aline them in your tin. Continue until the ground is covered. Now add half of the rhubarb jam on top, followed by half of the mascarpone mixture.
  5. Do the same steps again – biscuits, jam, mascarpone mixture.
  6. Top off with some cocoa or some grated dark choclate.
  7. Refrigerate as least 3-4 hours before you serve it, overnight is even better.

One Comment Add yours

  1. This looks so good! I am going to have to make it for my family soon. Just remember to peel the rhubarb! lol


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