Recipe Rhubarbmisu - Rhubarb Tiramisu

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INGRÉDIENTSFor the rhubarb and biscuit filling

• A baking dish (26cm x 24cm)
• 380g rhubarb, cut into 3-4cm pieces
• 100g golden caster sugar
• Juice and zest of one lemon (I peel the zest with a knife rather than grating it)
• One or two fresh bay leaves
• 18 ladyfingers or sponge fingers

For the sabayon

• A serving bowl (24cm diameter and 5cm deep bowl)
• 2 medium egg yolks
• 60g caster sugar
• 40ml Marsala wine or almond liqueur
• 1 tbsp vanilla
• 1 tbsp double cream

For the filling

• 250g mascarpone cheese
• 2 medium egg whites
• 30g pistachios, very finely chopped (I blended mine in a Nutri Bullet) (you could (use slivered almonds)
• Seeds from three cardamom pods (optional), toasted and crushed

PRÉPARATION

1. Preheat your oven to 356°F (180°C) and line your baking dish with parchment paper.
2. Arrange the rhubarb on the baking sheet in a neat layer and sprinkle with sugar, then the bay leaves, lemon juice and zest.
3. Tightly cover the baking sheet with aluminum foil and bake for 25 minutes.
4. After this time, remove the rhubarb, remove the foil, and test for doneness by pressing on it.
5. The rhubarb should be soft and tender, yet still retain its shape. If it's still too firm, replace the foil and let it rest outside the oven for a few minutes in the residual heat. It shouldn't be crunchy, it should be soft!
6. While the rhubarb is roasting and cooling, you can prepare your sabayon.
7. Take a heatproof bowl, pour in the egg yolks and sugar, and whisk briefly to combine.
8. Then add the Marsala and vanilla.
9. Place the bowl over a saucepan containing 2 to 5 cm of simmering water and whisk until the mixture foams, doubles in volume, and thickens into a smooth, creamy custard (about six minutes). When satisfied, add the double cream and whisk to combine.
10. Remove from heat and let cool.
11. Place in the refrigerator to chill completely.
12. Meanwhile, whisk the egg whites until stiff peaks form and transfer them to a bowl. Then whisk the mascarpone very briefly until foamy. Once the sabayon has cooled, pour it into the mascarpone and whisk to combine.
13. Using a slotted spatula, gently lift the rhubarb from its pink cooking juices and place it on a plate.
14. Remove the berry, then prepare your bowl for assembly. Dip the sponge fingers into the syrup for 3 to 4 seconds, no more (they don't want to soak at first), then arrange them in a layer that completely covers the bottom of the bowl.
15. Don't worry if you have to break a few in half or into smaller pieces to fill in any gaps; just cover the bottom.
16. Drizzle on a few more teaspoons of syrup, then top the fingers with a layer of your deliciously soft roasted rhubarb. To finish the topping, gently fold the whipped egg whites into the mascarpone until thick, fluffy, and evenly combined, being careful not to expel too much air.
17. Using a silicone spatula, scrape the mixture from the bowl and place it over the rhubarb in a silky mound.
18. Then spread it with a spatula to cover the top of the rhubarb.
19. Take your crushed pistachios and mix them with the crushed cardamom, then sprinkle them gently over the top. You can sprinkle raspberry powder instead.
20. Find a shelf in your refrigerator (I know, I know, but you have to be careful) and place the dessert there for at least 5 hours, or even overnight.
21. It will be best the next day, so give it time to fully develop.