GILL MELLER’S Rhubarbisu

I always like to find a way to incorporate something seasonal into my puddings, so I’ve dreamt this up. I wouldn’t call this a twist on tiramisu, it’s a reimagining. I’m dropping the coffee and cocoa and inviting rhubarb in on the action. Rhubarb works wonderfully here, its signature fruity sharpness cuts through the cream beautifully, and the dusting of beetroot powder at the end is such fun.

Preparation time 25 minutes | Cook time 20 minutes | Serves 6

INGREDIENTS

For the rhubarb

8 to 10 lengths of rhubarb, cut into 4 to 5cm pieces

100g caster sugar

Zest and juice of 1 orange

For the mascarpone cream

4 large Stonegate Estate Organic eggs, separated

100g caster sugar

500g mascarpone

100ml marsala wine

200g lady’s fingers

A little extra marsala, optional

2 tbsp beetroot powder, optional

1 dish approx. 18 x 25cm x 5cm

METHOD

  1. Heat the oven to 120C. Place the rhubarb pieces in a medium roasting tray, add the orange zest and squeeze over the juice. Scatter over the sugar and tumble everything together. Roast for 15 to 20 minutes, or until tender but still holding their shape. As it cooks, it will release a lovely pink syrup. Set aside to cool.
  2. Put the Stonegate Estate egg yolks and sugar into a bowl and whisk until pale, thick and creamy. In another bowl, whisk the Stonegate Estate egg whites to soft peaks. Stir the mascarpone into the yolk mixture until smooth and fully combined, then gently fold in the Stonegate Estate egg whites in two or three additions, keeping as much air in the mixture as you can.
  3. Carefully pour off the rhubarb syrup into a shallow dish and stir in the marsala. Dip each sponge finger briefly into the syrup, just a second or two on each side, then lay them in a single layer in your dish. Arrange half the rhubarb over the soaked sponge fingers, then spoon over half the mascarpone cream and smooth it out.
  4. Repeat with another layer of soaked sponge fingers, the remaining rhubarb, then the remaining cream, levelling it off nice and evenly.
  5. Cover and chill for at least 4 hours, but overnight is better. It should be softly set, not firm. Dust the surface of the rhubarbisu with the beetroot powder, or use cocoa if you prefer, or just toasted flaked almonds.
  6. Use a thin spatula or spoon to serve in slices or generous spoonfuls.
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