Rhubarb and ginger ‘tiramisu’
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
- Dietary
- Vegetarian
Tiramisu purists, don’t freak out! This version may not have coffee, but it is rich with ginger wine syrup, sharp rhubarb and pillows of enriched mascarpone cream!
Ingredients
For the rhubarb and ginger
- 2cm/¾in piece fresh ginger, sliced
- 6 pieces sweet crystallised ginger
- 250ml/9fl oz ginger wine
- 100g/3½oz soft brown sugar
- 500g/1lb 2oz rhubarb, cut into 2cm/1in pieces
For the cream
- 6 free-range eggs, separated
- 125g/4½oz caster sugar
- 500g/1lb 2oz mascarpone
- 6 tbsp Marsala
- 30 Savoiardi sponge biscuits
- 50g/1¾oz flaked almonds, toasted
Method
To make the rhubarb and ginger, preheat the oven to 170C/150C Fan/Gas 3½.
Heat the fresh and crystallised ginger, wine and sugar in a saucepan on a medium heat until the sugar is dissolved.
Place the rhubarb in a baking dish, pour over the wine mixture and cover with foil.
Cook in the oven for around 15 minutes until softened, but not lost its shape. Allow to cool. Drain the syrup and keep the cooked rhubarb separate.
To make the cream, whisk the egg yolks and sugar in a mixing bowl until pale and creamy, this will take 8–10 minutes, then whisk in the mascarpone.
In a separate bowl, whip the egg whites to form soft peaks and fold them into mascarpone mixture.
To assemble, dip the biscuits in the ginger wine syrup and lay in a 20x10cm/10x5in serving dish. Top with the cooked rhubarb, spoon over the cream and repeat the layers, finish with the toasted almonds.
