What do you make when it’s strawberry & rhubarb season?!
If you’re a fan of classic Italian desserts and the vibrant flavors of spring, Strawberry Rhubarb Tiramisu is a match made in culinary heaven. This delightful twist on the traditional tiramisu combines the tartness of rhubarb, the sweetness of strawberries, and the rich, creamy texture of mascarpone cheese. Strawberry Rhubarb is usually paired in a pie or crisp, but it’s such a delicious flavor combo that I thought, why not put it in my other favorite dessert, Tiramisu? Let me tell you, it was not a disappointing combination! Although traditionally coffee-flavored (which I love), Tiramisu is actually a pretty versatile dessert, offering a great base to spring off of in any direction. I think you’re going to love the sweet spring flavors of this Strawberry Rhubarb Tiramisu.
The Origins of Tiramisu
Tiramisu, which translates to “pick me up” in Italian, is a beloved dessert known for its layers of coffee-soaked ladyfingers, creamy mascarpone filling, and a dusting of cocoa powder. Its origins are somewhat disputed, but it’s widely believed to have been created in the Veneto region of Italy during the 1960s. Traditionally, tiramisu features bold flavors of espresso and cocoa, making it a favorite among coffee lovers.
Last spring, my husband and I got to take a trip of a lifetime and traveled around Italy and Greece. While we were in Venice, we stopped in Tre Mercanti for their famous Tiramisu. It was the best Tiramisu I have ever had in my life! Up to this point, I had only ever had the traditional flavor, but that day, I ordered Amaretto, and boy, was it delicious! I have thought about that little cup of heaven many times since, lol. Because of this, I decided to pair the Strawberry Rhubarb Tiramisu with amaretto to soak the ladyfingers in! Speaking of ladyfingers, I highly recommend Matilde Vicenzi Vicenzovo Ladyfingers. They fit pretty perfectly in my 9×13 pan, have excellent flavor, and will save you the time of making your own!
Why the Strawberry Rhubarb Twist?
While classic tiramisu is undeniably delicious, the Strawberry Rhubarb Tiramisu brings a refreshing and fruity twist to this Italian favorite.
Strawberries and rhubarb are a classic combination, often found together in pies, crumbles, and jams. Here’s why they work so well together:
- Contrast of Flavors: Rhubarb’s tartness contrasts beautifully with the natural sweetness of strawberries, creating a balanced flavor profile.
- Seasonal Ingredients: Both strawberries and rhubarb are in season during the spring, making this dessert a perfect way to celebrate the freshness of the season.
- Vibrant Colors: The bright red hue of strawberries and the pinkish-green of rhubarb add visual appeal to any dish, making your tiramisu as beautiful as it is delicious.
Honestly, I can’t get over the color of these Strawberry Rhubarb Tiramisu slices! I used Red Raspberry Powder to dust the top of the tiramisu. I chose raspberry instead of strawberry because the raspberry powder was a more vibrant red. You could definitely use strawberry if you prefer or just leave the top plain white and decorate with berries! The raspberry powder did add a nice little zesty zing to every bite, but your tiramisu will still be gorgeous without it! You can find the Red Raspberry Powder here on Amazon. Or, target sells dehydrated raspberries you can blend and use as well.
Perfecting Your Strawberry Rhubarb Tiramisu
Creating a Strawberry Rhubarb Tiramisu requires some finesse, but with these tips, you’ll be able to impress your guests with a dessert that looks and tastes like it came from a high-end bakery.
1. Choosing the Best Ingredients
- Fresh Strawberries: Select ripe, juicy strawberries for the best flavor. Look for berries that are bright red and fragrant.
- Rhubarb Stalks: Choose firm, crisp stalks that are vibrant pinkish-red. Avoid any that are wilted or blemished. Usually, thinner stalks are less pithy and stringy.
- High-Quality Mascarpone: The creamy filling is a key component of tiramisu, so opt for high-quality mascarpone cheese.
- Ladyfingers: Use traditional Italian ladyfingers (Matilde Vicenzi Vicenzovo) for the best texture. These should be firm and slightly crunchy.
- Amaretto: A good-quality amaretto will enhance the flavor of your dessert with its rich almond notes.
2. Preparing the Rhubarb and Strawberries
- Strawberry Rhubarb Compote: Make sure you take your time cooking this compote down. The sugars and natural pectins in the fruit will thicken as it cooks and then as it cools. You definitely don’t want a runny compote or your finished Strawberry Rhubarb Tiramisu will be a sloppy mess when you cut it. The optional addition of agar agar helps ensure a more set-up dessert!
3. Layering the Tiramisu
- Ladyfingers Soak: Instead of the traditional espresso, dip your ladyfingers in the amaretto. This will add a fruity, nutty depth to each bite. Don’t let them soak for too long. They only need a quick dip as they will soften up and get too mushy very quick!
- Mascarpone Filling: Mix mascarpone with a bit of sugar and vanilla extract until smooth and creamy. Fold in whipped cream for a lighter texture.
- Layering: Start with a layer of soaked ladyfingers, followed by a layer of mascarpone filling, and then a layer of strawberry rhubarb compote. Repeat until you reach the top of your serving dish, finishing with a layer of mascarpone.
4. Garnishing
- Fresh Strawberries: Slice fresh strawberries and arrange them on top for a beautiful finish.
- Toasted Almonds: Sprinkle toasted almonds for a bit of crunch and a nod to the amaretto flavor.
- Mint Leaves: Add a few fresh mint leaves for a pop of color and a hint of freshness.
- Raspberry Powder: Creates a stunning and vibrant finish!
Strawberry Rhubarb Tiramisu is just a vibrant and fun dessert!
I really am so pleased with how this recipe turned out. To me, it’s the perfect combination of late-spring flavors!
By combining the tartness of rhubarb, the sweetness of strawberries, and the creamy richness of mascarpone, this dessert is sure to become a favorite. It does take some time to make, but most of that time is spent waiting for it to chill, so you’re able to go about your day doing other things. Not a lot of effort for a super striking, fancy-looking dessert!
It would be the perfect addition to a garden party, a brunch, or a family dinner! I sent the leftovers to work with my husband and he came back with an empty pan! It was a crowd favorite for sure!
Give it a shot and add a touch of Italian elegance to your next gathering!
Strawberry Rhubarb Tiramisu
Equipment
- Knife/Cutting Board
- Measuring Cups and Spoons
- 9×13″ Pan
- Mixer + Whisk attachment
- Rubber Spatula
- Medium sauce pan
Ingredients
For the Strawberry Rhubarb Compote:
- 2 cups rhubarb chopped
- 2 cups strawberries hulled and sliced
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- 3 grams agar agar *optional
For the Mascarpone Cream:
- 1 cup mascarpone cheese
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tbsp Amaretto
- 1/2 tsp vanilla extract
For the Assembly:
- 1 package ladyfinger cookies savoiardi
- 1 cup amaretto
- Fresh strawberries and rhubarb slices for garnish optional
- Mint leaves for garnish optional
- 2/3 cup Raspberry Powder optional
Instructions
Make the Strawberry Rhubarb Compote:
- In a medium saucepan, combine the rhubarb, strawberries, granulated sugar, 1/4 tsp cinnamon, and water.
- Cook over medium heat until the fruit softens and the mixture thickens, about 10-15 minutes. If you're not using the agar agar, cook for 20-25 minutes to thicken further.
- Remove from heat, immersion blend in the vanilla extract, and optional agar agar.
- Place in the fridge. Let the compote cool completely before layering the tiramisu.
Prepare the Mascarpone Cream:
- In a large bowl, beat the mascarpone cheese, heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
- Be careful not to overbeat as the mixture can become too thick.
Assemble the Tiramisu:
- Dip each ladyfinger briefly into the amaretto to soak.
- Arrange a layer of soaked ladyfingers in the bottom of a serving dish or individual serving glasses.
- Spread a layer of the mascarpone cream over the ladyfingers.
- Spoon a layer of the strawberry rhubarb compote over the mascarpone cream.
- Repeat the layers until you reach the top of the dish, ending with a layer of mascarpone cream.
Chill and Serve:
- Cover and refrigerate the tiramisu for at least 4 hours, or overnight, to allow the flavors to meld.
- Before serving, garnish with raspberry powder, fresh strawberries, rhubarb slices, and mint leaves if desired.
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