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Strawberry Rhubarb Tiramisu

Delight in Strawberry Rhubarb Tiramisu with amaretto, a tangy twist on the classic dessert, blending sweet strawberries and tart rhubarb with creamy mascarpone
Prep Time30 minutes
Cooling & Chilling5 hours
Course: Dessert
Servings: 12 slices

Equipment

  • Knife/Cutting Board
  • Measuring Cups and Spoons
  • 9x13" 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.