Sharing the love of food and trying new recipes...

Thursday, June 23, 2016

Revisited Rhubarb Tiramisu with Amaretti

In the Spring and early Summer, my absolute favorite fruit is rhubarb. Every year I try to come up with or find new rhubarb recipes. A friend of mine mentioned making a tiramisu once with amaretti: I then thought the sweetness of amaretti could match and complement pretty well the sourness and tartness of rhubarb. I mixed and matched those two ingredients, turned the rhubarb into a compote, and added a nice "lighter" mascarpone cream (read fewer egg yolks, more egg whites).

The revisited rhubarb tiramisu with amaretti turned out to taste even better than expected! It's crunchy (you can add as much amaretti as you want actually, I like my dessert with quite a lot of it), a bit sour and bitter, sweet, and fluffy! This makes for an easy Spring or Summer dessert :-) And you can use the leftover rhubarb compote for breakfast with granola and eat the leftover mascarpone with amaretti alone. Any combo is good!

Recipe for 8 Rhubarb Tiramisu portions

Mascarpone cream:
500 g mascarpone (room T)
6 eggs (4 yolks, 6 whites)
4 tbsp sugar

Rhubarb compote:
500 g rhubarb
50 g sugar

200 g Amaretti biscuits

Wash and chop up rhubarb into 2 cm pieces. Place in a sauce pan with sugar, let it sit for about 20 min. Heat up and bring to a boil on mid-high heat, then let simmer until the rhubarb is soft and undone. Put aside and let cool down.

Separate egg yolks and egg whites in two different bowls.
Beat up the egg whites, put aside.
Beat up the egg yolks with sugar. Add mascarpone, beat until smooth. Carefully incorporate the egg whites with a spatula.

Roughly crush most of the amaretti biscuits (save a few whole ones).

In 8 transparent glasses / cups, layer rhubarb compote, amaretti (don't be shy with the amaretti here, your dessert needs to be crunchy too), mascarpone, amaretti, compote, amaretti, mascarpone, amaretti. Top it with a whole amaretti biscuit for decoration. Prepare right before serving.

Enjoy!!! (you may want to bring some extra amaretti to the table, they match rhubarb and mascarpone really well)... (and you may want to prepare some extra dessert too as it is so good :-p )

1 comment:

  1. It sounds wonderful. It isn't easy to find rhubarb in southern American -ie Florida stores, I always found them in Long Island because we were for all the sofisticates vacationing tgere, a pretty big farming community all told. Our Amish families clustered near "the tail of the fish, where NY's Long Island branches out on the eastern edfe of the island. Right at the branch near Riverhead, is where you could buy, in season, fresh raspberry pie hot & flakey from their pie cooling windows, and variations of Rhubarb pies: strawberry rhubarb, raspberry rhubarb, fresh stanley plum & rhubarb coffee cakes strewn with a deep streusal crumble with chopped walnuts from last fall or with slivered chestnuts...

    I miss rhubarb. There is an Amish community in Florida that grows persimmons for the Asian communuties in Florida. I'll check around for accessing rhubarb. I may have some room to grow it too. But even central Florida may be too south for it.