Phil Vickery’s rhubarb tiramisu
It might be harvested in the dark - but it’s the star of the season brightening up the dreariest of February days, Phil is making the most of the prettiest pink rhubarb with his Rhubarb Tiramisu.
Forced rhubarb tiramisu
Serves: 4-6 portions
Ingredients
500g rhubarb 200g soft brown sugar Juice of 1 large lemon 200ml water, roughly 12 sponge fingers 350g mascarpone 4 tbsp caster sugar 2 medium eggs 3 tbsp caster sugar250ml double creamCocoa powder
Method
1. Wash the rhubarb well in plenty of cold water, and cut into 1cm pieces. Place the rhubarb into a stainless steel saucepan along with the brown sugar, lemon juice and water. Gently bring to the boil, and as soon as it starts to bubble, remove the pan from the heat and leave it to cool.
2. Once the rhubarb has cooled, carefully strain it into a colander, reserving all the pink syrup.
3. Lay the sponge fingers into a dish or glass bowl (approximately 23cm square, 4-5cm deep). Spoon over the syrup, and evenly distribute the cooked rhubarb, and set aside, allowing the syrup to soak into the sponge fingers.
4. Place the eggs and 4 tablespoons of caster sugar into a bowl and whisk over a pan of simmering water, until they are thick, creamy and cooked, which will take a few minutes. Then transfer to a mixer and whisk at high speed until even thicker and cool.
5. In a separate bowl, whip the double cream until it is just forming peaks - take care as double cream over whips very quickly (keep it at room temperature to try and avoid this).
6. In a third bowl, whisk the mascarpone and 3 tablespoons of caster sugar together, so that it becomes loose and creamy.
7. Fold the mascarpone and double cream together, then carefully fold in the egg mixture, to lighten the consistency.
8. Spoon the creamy mixture over the rhubarb and sponge fingers, and flatten out with a palette knife. Chill well.
9. Dust with cocoa powder and serve.