Sarah’s Rhubarb Tiramisu

Sarah L Samuels
May 24, 2024
3 min read

Updated: Aug 8, 2024

I do love Tiramisu and I really love rhubarb so I thought I would make a fusion of the two!

It's a lovely light dessert for the summer and would be perfect after a special dinner or even after a barbecue.

It is made from marscapone cheese, cream, rhubarb, amaretto and sponge finger biscuits. I have also added a bit of crunch with some flaked almonds on the top.

I was lucky to have this recipe featured in June 2024 Cumbria Life Magazine.

It is best made the day before you want to eat it and kept in the fridge overnight. It's really easy to make and delicious to eat!

With lots of rhubarb growing in the garden right now it’s a perfect time to make a lovely light summery dessert.

Jump to recipe

Start by roasting the rhubarb. Pre-heat the oven to 200 degrees centigrade (180 Fan) Gas mark 6.

Cut the rhubarb into 2" long pieces and place in a baking tin with the sugar and water. Place some foil over the top and roast for 15 minutes.

Place the cream, marscapone cheese, amaretto and caster sugar in the bowl of a stand mixer with a whisk attachment.

Whisk until it has thickened like whipped cream.

Take the sponge fingers and line the base of the dish.

Then spoon half of the syrup from the roasted rhubarb over the biscuits.

Put half of the cream mixture on top of the biscuits and with a small spatula smooth over the top and level.

Put the remaining sponge fingers in a layer over the cream mixture and spoon over the remaining syrup.

Place the rest of the cream mixture in a piping bag with a 1A nozzle.

Pipe from left to right over the top of the biscuits until they are all covered.

Place the roasted rhubarb over the top and sprinkle with the flaked almonds.

This dessert is best made the day before you want to serve it and kept in the fridge overnight.

Sarah's Rhubarb Tiramisu

Sarah's servings: 8

Sarah's skill: Easy

Baking time: 15 mins

Ingredients:

250g Rhubarb

50g Caster sugar

2 Tbsp Water

450ml Double Cream

250g Marscapone Cheese

60ml Amaretto Liqueur

60g Caster Sugar

20 Sponge Finger Biscuits

2 Tbsp Flaked almonds

Method:

Pre-heat the oven to 200 degrees centigrade (180 Fan) Gas mark 6.
Cut the rhubarb into 2" long pieces and place in a baking tin with the sugar and water. Place some foil over the top and roast for 15 minutes.
Place the cream, marscapone cheese, amaretto and caster sugar in the bowl of a stand mixer with a whisk attachment.
Whisk until it has thickened like whipped cream.
Take the sponge fingers and line the base of the dish then spoon half of the syrup from the roasted rhubarb over the biscuits.
Put half of the cream mixture on top of the biscuits and with a small spatula smooth over the top and level.
Put the remaining sponge fingers in a layer over the cream mixture and spoon over the rest of the syrup.
Place the rest of the cream mixture in a piping bag with a 1A nozzle.
Pipe from left to right over the top of the biscuits until they are all covered.
Place the roasted rhubarb over the top and sprinkle with the flaked almonds.
This dessert is best made the day before you want to serve it and kept in the fridge overnight.