Rhubarb Tiramisu

Delight your taste buds with this Rhubarb Tiramisu, a tangy-sweet twist on the classic Italian dessert! Layers of delicate ladyfingers are soaked in a vibrant homemade rhubarb compote, perfectly balancing the tartness of rhubarb with just the right touch of sweetness. Creamy mascarpone whipped with vanilla and powdered sugar creates a luscious filling that complements the fruity layer, while a dusting of cocoa powder adds a touch of sophistication. Ideal for spring and summer gatherings, this no-bake dessert is easy to assemble yet impressively elegant. With only 25 minutes of prep time and a few hours to chill, Rhubarb Tiramisu is the perfect make-ahead treat to wow your guests. Serve it chilled for a refreshing end to any meal!

Nutriscore Rating: 47/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 6

Ingredients

• 400 grams Rhubarb stalks
• 150 grams Sugar
• 100 ml Water
• 250 grams Mascarpone cheese
• 200 ml Heavy cream
• 50 grams Powdered sugar
• 1 teaspoon Vanilla extract
• 200 grams Ladyfingers (savoiardi)
• 2 tablespoons Unsweetened cocoa powder

Directions

Step 1

Wash the rhubarb stalks and chop them into small 1-inch pieces.

Step 2

In a medium saucepan, combine the rhubarb, sugar, and water. Cook over medium heat for 10-15 minutes, stirring occasionally, until the rhubarb softens and breaks down into a compote. Remove from heat and let it cool completely.

Step 3

In a large mixing bowl, add the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract. Beat the mixture with an electric mixer on medium speed until it becomes creamy and holds soft peaks. Be careful not to overwhip.

Step 4

Dunk each ladyfinger briefly into the cooled rhubarb compote, allowing it to absorb some of the liquid but not become soggy.

Step 5

In a serving dish or individual dessert glasses, spread a layer of the mascarpone cream as the base.

Step 6

Add a layer of soaked ladyfingers on top of the cream, followed by a generous layer of rhubarb compote.

Step 7

Repeat the layers (mascarpone cream, soaked ladyfingers, rhubarb compote) until all ingredients are used, finishing with a mascarpone cream layer on top.

Step 8

Dust the top of the tiramisu with unsweetened cocoa powder using a fine-mesh sieve.

Step 9

Cover and refrigerate the tiramisu for at least 4 hours (or overnight) to allow the flavors to meld and the dessert to set.

Step 10

Serve chilled and enjoy your tangy-sweet Rhubarb Tiramisu!

Nutrition Facts

Serving size	1366.4 grams (1366.4g)

Amount per serving	% Daily Value*
Calories	3433

Total Fat 184.20g	236%
Saturated Fat 115.10g	576%
Polyunsaturated Fat 0.00g
Cholesterol 758mg	253%
Sodium 523mg	23%
Total Carbohydrate 402.60g	146%
Dietary Fiber 12.10g	43%
Total Sugars 296.90g
Protein 32.70g	65%

Vitamin D 0IU	0%
Calcium 763mg	59%
Iron 5mg	29%
Potassium 1707mg	36%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.8%

Protein: 3.8%

Carbs: 47.4%