Cooking with Curds: Strawberry Rhubarb Tiramisu



Sarah’s gallivanting around Europe right now, so I’m playing chef this month.  With more than a little guidance from The Gourmet Cookbook and my dear friend and baking sage Kathleen, we’re turning classic Tiramisu on its head and celebrating late spring fruit and our favorite mascarpone.  Enjoy!

Strawberry Rhubarb Tiramisu

(serves 6)

3 large eggs, separated

1 cup sugar

½ cup very cold cream

1 8-ounce container of Crave Bros. Mascarpone

18 Landyfingers

1 cup chopped rhubarb (about 2 stalks)

2 ½ cups chopped strawberries

1/3 cup Cointreau

1/3 fresh orange juice

1 T lemon juice

Zest of 1 orange

 

Combine chopped rhubarb, strawberries, ¼ cup sugar, and lemon juice in a medium saucepan.

Heat to a boil and then reduce to a simmer.  Simmer for about 25 minutes, until fruit had broken down almost all of the way, and then cool.

While the fruit is cooking, beat together egg yolks and ½ cup sugar with an electric mixer at medium speed until thick and pale.

Beat in mascarpone until just combined.

In another bowl, beat whites and salt with clean beaters until the whites hold soft peaks.  Add remaining ¼ cup sugar a little at a time, beating, until whites just hold stiff peaks.

In a third bowl, beat cream with cleaned beaters until it holds soft peaks.

Gently fold cream into mascarpone mixture, and then fold in whites.

Mix together Cointreau and orange juice in a shallow bowl.  Dip ladyfinger in mixture (about 5 seconds each side)

Soak enough ladyfingers to cover the bottom of an 8×8 1-quart baking dish.  Trim cookies where needed.

Spread half of the cooled fruit mixture on top of ladyfingers.  Cover with half of the mascarpone mixture.

Soak remaining ladyfingers and cover the mascarpone in one layer.  Cover with fruit mixture followed by a layer of mascarpone.

Cover and refrigerate for at least 6 hours.

Just before serving, top with orange zest.



Leave a Reply