Author Notes
Tangy, refreshing, and not too sweet - this is a great springtime dessert - or breakfast! Feel free to omit the strawberries for a full-on rhubarb experience. I’ve adapted the rhubarb jam from the Hungarian Shortbread recipe in the cookbook Baking with Julia by Dorie Greenspan. The rest is my invention. —mrslarkin
Ingredients
- For the Rhubarb Jam (makes about 1 cup)
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1 pound
rhubarb, washed, trimmed and cut into 1” chunks
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1/2 cup
granulated sugar
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1/3 cup
water
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1
strip of lemon zest or orange zest
- For the Tiramisú
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1 cup
rhubarb jam
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1 cup
ripe strawberries, washed, dried, hulled and quartered
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1 tablespoon
Cointreau, Grand Marnier, or orange juice
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1/2 cup
mascarpone
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1/2 cup
plain yogurt
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1/4 cup
heavy cream
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1 teaspoon
grated orange zest (optional)
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1 teaspoon
honey (or more, if you like it sweeter)
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1/2 teaspoon
vanilla extract
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1 teaspoon
Cointreau (optional)
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lady fingers (I use the dry, crispy kind)
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honey, for drizzling on top (optional)
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demerara sugar, for sprinkling on top (optional)
Directions
- For the Rhubarb Jam (makes about 1 cup)
-
Place rhubarb, sugar, water, and zest in a saucepan. Bring to a simmer over low heat. Cook, stirring occasionally, about 10 to 15 minutes, or until the rhubarb gets very soft. Remove from heat and let cool.
- For the Tiramisú
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In a bowl, mix together the jam, strawberries and 1 tablespoon Cointreau. Set aside.
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In the bowl of a stand mixer fitted with the whisk attachment, mix the mascarpone, yogurt, cream, zest, honey, vanilla and 1 teaspoon Cointreau until smooth. Taste, and add a little more honey if you’d like it sweeter, or Cointreau if you’d like it boozier. Beat on high speed until soft peaks form. Set aside.
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Now for the fun part. Assembly!
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For each serving:
Cut 1 lady finger into small pieces with a serrated knife. Reserve any crumbs for later. Place cookie pieces in bottom of jam jar, wine glass, or serving vessel of your choice. (I like to use 13 oz. jam jars.)
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Place about 2 heaping tablespoons of the jam mixture over the lady finger pieces.
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Place about 3 tablespoons of the mascarpone mixture over the jam and gently smooth with the back of a teaspoon.
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Repeat with another layer of lady finger pieces and jam, finishing with a layer of mascarpone. Smooth top with the back of a spoon.
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Sprinkle top with reserved cookie crumbs, if desired. Or, you can bash up some more cookies into fine crumbs.
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Cover with plastic wrap. Refrigerate for a few hours, or overnight.
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Before serving, if the tops are crumb-less, drizzle some honey and/or a sprinkle of demerara sugar over top, if desired.
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