Tiramisu-Recipe with Rhubarb
Creamy Layered Textured Desserts

Create a creamy layered tiramisu-recipe flavored with rhubarb, mascarpone-cheese and liqueur.

A recipe for tiramisu cake was not even heard of until the 1980's when it became quite popular in Europe first. It is thought to have originated in Italy.

But just what is tiramisu?

What is a rhubarb-tiramisu?

It is a luscious dessert layered with cream that is sweet.

It incorporates a variety of textures and ingredients like ladyfingers or cake, coffee, cheese, and sometimes alcohol. The alcohol can be in the form of wine, liqueur or rum.

The cake part is soaked in the coffee flavoring, and typically the cheese used is mascarpone. Mascarpone-cheese is a specialty Italian soft cheese that is very rich and high in butterfat. It is frequently substituted by low-fat ricotta or creamed cheese.

The top of the dessert is dusted sometimes in cocoa powder.

Some tiramisu-recipe tips - Do not over-soak the ladyfingers. This makes the cake part soggy. You can use a sponge cake, or even stale cake is better. Or, simply just be careful not to soak the ladyfingers for too long. Just lightly dip them.

Stay with the mascarpone-cheese if possible for a true tiramisu.

The recipes are best prepared in a large pan and refrigerated though some are served in large parfait glasses.

The large pans help the tiramisu to set properly and absorb all of the flavors.

Finally, advise those who do not consume alcohol that it is in fact present. As this dessert is not baked, the alcohol will be there in the original form.

Enjoy creating!


RHUBARB TIRAMISU-RECIPE

1/3 cup orange liqueur

1 1b. mascarpone cheese

2 cups whipping cream

1 package ladyfingers

1/3 cup orange juice

1 tsp. vanilla extract

1/3 cup white sugar

Sauce

6 cups chopped rhubarb

1 1/4 cups white sugar

On medium heat, mix the rhubarb and sugar and stir until the sugar is dissolved. Stir constantly for 20 minutes.

In a separate dish, mix the orange juice and 1/4 cup of the orange liqueur.

Dip half of the ladyfingers and arrange in a 13 x 9 inch baking dish. Just make one layer. Set aside.

Using an electric mixer, whip the cream and gradually add in the sugar.

Add the rest of the orange liqueur. Fold this mixture into the cheese.

Spread the rhubarb sauce over the ladyfingers. Top with half the cheese mixture.

Dip the remaining ladyfingers in the orange mixture and arrange again as a second layer on top of the first one.

Spread the remainder of the mascarpone cheese. Refrigerate for up to 48 hours.

Cut and serve using a sharp knife.

TIRAMISU-RECIPE WITH RHUBARB AND GRANDE MARNIER

4 1/2 cups sliced rhubarb

1 cup plus 2 tblsp. sugar (divided)

1/3 cup fresh orange juice

2 cups whipping cream (divided)

4 tblsp. Grande Marnier liqueur (divided)

16 ounces mascarpone cheese

3 packages ladyfingers

1/2 cup of white chocolate syrup

3 1/2 tsp. orange zest

Over medium heat, stir the rhubarb and 1 cup of sugar for 20 minutes. Let this cool and set aside.

In a bowl, mix 2 tblsp. of Grande Marnier and orange juice.

With a whisk, combine the remaining Grande Marnier with the cheese and gently mix in.

In another bowl, add the remaining sugar and 1 cup of cream. Gently whip.

Place 3 rows of the ladyfingers in a 8 x 8 pan. Brush with the orange juice mixture.

Drizzle 1/4 of the white chocolate over top. Spread half of the mascarpone cheese over the white chocolate.

Repeat this layering effect, ending with ladyfingers brushed with orange juice mixture.

Refrigerate overnight, and before serving, whip the remaining 1 cup of cream. Sprinkle with orange zest and a sprinkle of cocoa powder if desired.

APPLE AND RHUBARB TIRAMISU-RECIPE

2 1/2 cups chopped rhubarb

3 apples (peeled, cored and diced)

1/2 cup sugar

1 1/3 cup low-fat ricotta cheese

1/2 cup low fat cream cheese

1/2 cup coffee liqueur

1/4 cup espresso coffee (strong)

1/3 cup evaporated milk

30 ladyfingers

icing sugar

Combine apples, rhubarb and sugar in a microwavable bowl. Cover and cook on high approximately 3 or 4 minutes. Refrigerate until well chilled.

With an electric mixer, beat ricotta and cream cheese until smooth. Add half of the chilled rhubarb mixture.

Combine the coffee, liqueur and evaporated milk.

Dip 1/3 of the biscuits (quickly and one at a time) and place in a single layer in a medium springform pan. Cut ladyfingers as needed to fit.

Spread half of the cheese mixture over the ladyfingers.

Repeat this layering effect, ending with ladyfingers. Spread remaining rhubarb mixture over top.

Refrigerate for at least 5 hours. Dust with icing sugar and serve.

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