This is more of a play on words than a tiramisu, but delicious nonetheless. You can soak the sponge fingers in espresso, but I prefer to leave mine vaguely crumbled and dry as I build up the layers of this dessert in each glass – that way you get some texture. It is a deliciously light way to welcome the Spring sunshine: beautiful pink rhubarb, a hint of orange and my all time favourite indulgence – mascarpone. These individual Rhubarb Tiramisus can be assembled ahead of time and kept in the fridge until ready to serve.
Ingredients serves 6
6 stalks rhubarb, chopped into 1″ pieces
Tbspn caster sugar
250g mascarpone (low fat version if you prefer)
2 tbsp icing sugar
1 tbsp Stones Ginger Wine (marsala or sherry will do just as well)
Finely grated zest of 1 orange
100ml double cream, whipped
12 sponge fingers
Almond slivers, toasted
How to prepare
Cook the rhubarb with 1 tbspn caster sugar and 3 tbspn water in a lidded saucepan over a low heat, until very soft (I find this only takes 5 mins)… leave to cool.
Mix the mascarpone, icing sugar, alcohol and orange zest until smooth. Fold through the whipped cream.
Break up the sponge fingers and put some in the base of each serving glass. Top with 2 tbspn rhubarb, then 2 tbspn mascarpone mixture. Repeat. Top each serving with a good sprinkling of golden toasted almond slivers.