It's like a tiramisu, with the mascarpone cream and the savoiardi biscuits, with some raspberries in the bottom, and rhubarb jam layered in with the cheese and bisquits, and a raspberry sauce on top. The "stick" is rhubarb as well.
No rhubarb chips in these as we didn't have them until the next day and the chips go soggy if you leave them too long.
Make the rhubarb jam well in advance, if you're going to use it. The recipe I have makes loads more than you need for the tiramisu, but it keeps well, and is actually quite yummy on its own, or you could use it in something else. I made about half a batch, and I still have quite a bit left.
- 1 kg rhubarb
- 800 g sugar
- juice from one lemon
- Rinse and clean the rhubarb, dice it.
- Mix the rhubabr, sugar and lemon juice in a bowl, cover with clingfilm and let marinate, prefereably at least one day. (I think I left it for 3 or four days, as I didn't have time to make it during the week)
- Boil the mixture until the temperature reaches 107°C, you can brush the sugar down from the sides of the pot with a little water if you like. It is preferable to use a candy thermometer for this, as they are accurate enough. (I think I boiled it a little too long, it was more of a marmelade (well, what I call marmelade anyway), but then I didn't have a very good thermometer. It was good anyway though.)
- Pour into clean warm jars straight away and close. (Makes about 8 dl)
The juice you need here could be anything to be honest, I don't think it would make that much difference, but I usually make some rhubarb juice every summer anyway, and it's easy... But if you decide to make your own, this is the recipe I use. It makes quite a bit, but I'm sure it can be scaled down if you want to. The juice is nice to drink though, so why not make the whole batch if you have the ingredients. When I use it for just drinking, I usually add some water, as I don't like my juice too strong.
- About 3 kg rhubarb (a little over half a big bucket)
- 2 lemons
- 15 dl sugar
- 100 g citric acid
- 5 litres of boiling water
Dice the rhubarb into a big bucket, slice up the lemons and add them too. Add the sugar and the acid. Pour the boiling water on top. Let stand 2-3 days in a cool place. Sieve and bottle (make sure you let the rhubabr drain properly, as there is quite a bit of juice soaked up in the bits). Simple eh?
- 3 egg yolks
- 1 dl sugar
- 250 g mascarpone cheese
- 2 dl whipping cream
- 1 dl rhubarb juice (not mixed with water)
- 2 tablespoons Cointreau
- 10 savoiardi biscuits
- 1½ dl rhubarb jam
- Fresh or frozen raspberries (I used a 200g bag of frozen, as the fresh ones aren't really in season here yet)
- 200 g raspberries, frozen and thawed (or why not use fresh, if they're available)
- 100 g powder sugar
- juice from one lemon
- lemon meliss (I wasn't sure of the name, google suggests lemon balm or melissa), or any other green leaves you like :)
- rhubarb chips/crisps
- Beat the egg yolks with the sugar until fluffy. Fold in the mascarpone. Whip the cream and fold that in too.
- Mix the rhubarb juice and Cointreau. Dip the biscuits in the mixture.
- Put the raspberries in the bottom of the glasses, or the bowl you're using. Divide each biscuit into 4 pieces and layer them with the mascarpone mix and the rhubarb jam in the glasses or bowl. (Make sure the top is covered with the mascarpone mix all the way to the sides, as this keeps the raspberry sauce from running down.) Put in a cool place (fridge) for at least a couple of hours, or over night.
- Make the raspberry sauce. Mix all the ingredients together (I just used a spoon) and pour it through a sieve. (I tend to use a spoon to really grind all the juice out of the berries.) Keep the sauce in a cool place (fridge) until you use it.
- Pour the raspberry sauce over the tiramisu(s) and decorate.
- Cut fresh rhubarb into 5 cm pieces. Slice them lenghtwise into thin slices.
- Place the slices in threes, slightly overlapping, on a silicon baking mat (e.g. silpat). Grease proof/parchment paper doesn't work. Dust with plenty of powder sugar.
- Dry in the oven, 90°C 1½ - 2 hours. Let cool. They keep for a few days as long as you keep them dry.
(PS. I suspect that if you can cut the strips thin enough, you can get this cool stripy red/pale pattern on the chips as well, that's what they had in the pictures where I took this recipe from anyway.)
I think that's it. Ask if there's something you don't understand. Otherwise, enjoy! :)