Frühlingsblüte – German Vegetarian Rhubarb Tiramisu

Allergens

Eggs, Dairy

Ingredients

• 300g fresh rhubarb, washed and cut into 1 cm pieces
• 150ml heavy cream
• 200g mascarpone cheese
• 4 large eggs, separated
• 3 tbsp granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• Zest of 1 orange
• 200ml strong coffee, cooled
• 20 ladyfingers
• Ground cinnamon for dusting

Instructions

1. In a saucepan, combine rhubarb and 50g granulated sugar. Cook over medium heat until the rhubarb is tender but not mushy. Remove from heat and let it cool completely.
2. In a large bowl, whip heavy cream until stiff peaks form. Set aside.
3. In another bowl, combine mascarpone cheese, 50g granulated sugar, vanilla extract, cinnamon, and orange zest. Fold in half of the whipped cream.
4. In a third bowl, beat egg yolks with remaining 100g granulated sugar until pale and creamy. Gradually add the cooled coffee, mix well.
5. In a fourth bowl, whisk egg whites until stiff peaks form. Gently fold them into the whipped cream.
6. Dip ladyfingers in the coffee mixture, do not oversoak them, then place them at the bottom of a serving dish, forming a single layer.
7. Spread half of the mascarpone cream over the soaked ladyfingers, followed by half of the cooled rhubarb. Repeat with another layer of soaked ladyfingers, the rest of the mascarpone cream, and the remaining rhubarb.
8. Sprinkle cinnamon dust over the top layer of rhubarb. Chill for at least 4 hours before serving.

Chef’s Insight

Use ripe and tart rhubarb for the best flavor.

Notes

Allow time for chilling in the refrigerator.