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Rhubarb, Ginger and Tea Tiramisu

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 30 May 2013
This is a dessert that will certainly impress...

Rhubarb, Ginger and Tea Tiramisu

Ingredients
  • Strong cold tea
  • 300g rhubarb
  • 4 tspn diced preserved ginger root
  • 1 tbsp caster sugar
  • 3 tbsp water
  • 25ml Raspberry liqueur

Filling
  • 250g mascarpone cheese
  • 30g icing sugar
  • 200ml whipping cream
  • 1 vanilla pod
  • Amaretti biscuits
  • 25ml Raspberry liqueur

Topping
  • 50g Cocoa powder
  • 50g Icing sugar

Method

Cut the rhubarb into 2cm lengths and place it into a thick bottom pan, add the caster sugar, water and diced ginger and heat until the sugar has dissolved while cooking the rhubarb gently until it is soft but still has a firmer centre. Quickly remove from the heat and transfer into a cold bowl to cool.

For the filling

In a separate bowl, add the vanilla seeds to the mascarpone and icing sugar and gently mix and soften using the back of a spoon. In a separate bowl, gently whisk the whipping cream until just beginning to leave a light ribbon effect on the surface. Fold the mascarpone with the whipped cream together.

Take a Martini-style cocktail glass and place a heaped tablespoon of gingered rhubarb in the bottom of the glass keeping back some to layer up with.

Continue filling the remaining space with the amaretti biscuits and sprinkle with the raspberry liqueur and cold tea followed by the mascarpone mix. Now sprinkle some of the crushed amoretti biscuits over the top, keep layering all the ingredients until you finally fill the glass with the remaining mascarpone mix.

Place in the fridge for two hours to set.

Decorate by sieving the cocoa powder and icing sugar together over the top of the glasses and serve.


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