Gardening Resources
Strawberry-Rhubarb Tiramisu
Spring celebrations and summer fun are on their way. It's a great time to enjoy this special desert - Strawberry-Rhubarb Tiramisu.
| 4 cups fresh rhubarb, sliced | ¾ cup granulated sugar |
| 1 tsp pure vanilla extract | 1 pint strawberries, sliced |
| 1 ½ (3 oz each) packages ladyfingers | 3 large egg yolks |
| 1/3 cup granulated sugar | ¼ cup water |
| 1 cup mascarpone cheese (8 oz.) | 1 ½ cups heavy whipping cream, whipped to stiff peaks |
DIRECTIONS
- Place rhubarb and sugar in a medium saucepan; bring to a boil, stirring constantly.
- Reduce heat; cook, stirring often, 15 minutes or until rhubarb is soft; stir in vanilla and strawberries.
- Pour into a bowl and refrigerate, stirring occasionally, until cold.
- Place egg yolks, sugar, pure vanilla and water into the top of a double boiler. Cook mixture over boiling water, stirring constantly, until mixture thickens, about 10 minutes.
- Pour into a bowl, and whisk until cool. Whisk in mascarpone cheese until blended. Fold in whipping cream.
- Place half of the ladyfingers onto bottom of a 2 quart glass serving dish. Spread with half the rhubarb mixture. Cover with the half cheese-cream mixture.
- Repeat layering, ending with cheese-cream mixture.
- Chill before serving. Refrigerate leftovers.
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