rhubarb-raspberry tiramisu
rating:
geek-kitten.livejournal.com/240578.html
Makes one big one, or several (6-10) smaller. The recipe contains rhubarb jam and juice, and I've included the recipes I used for those as well. 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.
Rhubarb jam
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)
- 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
Method 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?
Rhubarb-raspberry tiramisu
- 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
- raspberries
- 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.
