Ambrosial strawberry-rhubarb compote is layered between airy ladyfingers and pillowy mascarpone cream. Shades of vermilion and blush replace muted browns while the tartness of fruit brightens this infamously rich dessert. Strawberry-Rhubarb Tiramisu is a classic reimagined, where tradition meets the botanical charm of the garden.
Tiramisu is a globally recognized dessert with origins in Northern Italy. This dessert is close to my heart for many reasons, not the least of which is that my paternal family is Northern Italian. Over the years, I’ve enjoyed tiramisu in many different styles; from casual Italian-American fare and deconstructed haute cuisine versions, to provincial presentations in trattorias of Italy.
At the start of my culinary career, I worked at a very small, very artisan Italian restaurant. They quickly picked up on my affinity for the pastry arts and love of authentic Italian flavors. Lacking a permanent pastry chef and in a bind, they tasked me with taking charge of the entire dessert program for the restaurant. It was a daunting proposition, but I was up for the challenge, and let’s just say I got up close and personal with tiramisu. It became not only part of the fabric of my early career but my life as well. I spent countless hours every week immersed in layer upon layer of tiramisu. I have served more coffee-laden squares of dessert than I can recall, so believe me when I tell you that this recipe lives up to its name.
The name tiramisu means “pick me up” or “cheer me up.” It’s nearly impossible not to feel your spirits lifted while eating a piece of tiramisu. I’m positive that in all my years of eating and serving tiramisu, it was never revived nor accompanied with a frown. It’s always clean plates and smiles. While Strawberry-Rhubarb tiramisu is not your standard trattoria fare, it is rooted in comfort and tradition, and is every bit as decadent and delicious.
What makes this recipe great?
- Classic tiramisu often contains raw egg. This recipe is eggless, making it safer to consume.
- Tiramisu is a “no-bake” dessert, so there’s no need to worry about spending time in a hot kitchen cobbling together a dessert.
- Strawberry-Rhubarb Tiramisu is a “make ahead” dessert leaving you free to focus on other aspects of the meal. The compote can be stored in an airtight container for up to a week. The finished tiramisu should be tightly covered with cling wrap and can be stored in the fridge for up to three days before serving.
- This recipe is a vibrant departure from the classic coffee flavored dessert. It’s familiar yet refreshing and highlights a fleeting moment in spring; rhubarb season.
Tips for Making This Unique Tiramisu Recipe
- When assembling your tiramisu, it makes the process much cleaner and faster to set up an assembly line that goes in order of action; ladyfingers, compote dip, casserole dish, mascarpone cream.
- Tiramisu has several components that come together to make the final dish. To ensure a great outcome, its important to taste all components as you go and adjust the flavor as needed.
- Rhubarb season is short, approximately April to late May. If you’re like me and enjoy the subtle, clean, vegetal sharpness of rhubarb, you should buy more than you need for this recipe. Chop the stalks into inch-size pieces and store them in an airtight container in the freezer for use in other dishes or drinks. Some of my favorites are rhubarb spritzers, strawberry-rhubarb crumble, roasted rhubarb, rhubarb glazed pork belly; I could wax poetically here.
Equipment To Have On Hand For This Recipe
- 8×8 casserole dish (double the recipe for 9×13 casserole dish)
- Food processor, blender, or mortar and pestle
- Small pastry brush
Strawberry-Rhubarb Tiramisu: A Sweet Nod to Spring’s First Harvest
- Yield: 4–6 servings 1x
Ingredients
Compote
(approximately three cups of compote, before the addition of Chambord)
- 4 cups rhubarb, fresh (5–6 large stalks trimmed and cut into one-inch pieces) or frozen
- 1 ½ pounds fresh or frozen strawberries
- ½ cup granulated sugar
- ½ teaspoon lemon juice, freshly squeezed
- ¼ teaspoon sea salt
- strawberry jam (optional)
- 2/3 cup Chambord or Crème de Framboise
- 1 teaspoon vanilla extract
Mascarpone Cream
- 1 ½ cups heavy whipping cream, cold
- 8 oz mascarpone cheese, room temperature
- 1/3 cup confectioner’s sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of sea salt
Assembly
- 20–26 ladyfingers (dry, not fresh)
- Strawberry-rhubarb compote
- Mascarpone cream
Garnish
- 1 oz freeze-dried strawberries, powdered
- 1 tablespoon granulated sugar
- 4–6 fresh whole strawberries
- 2 tablespoons apricot jam
Instructions
Compote
- Combine the first five compote ingredients in a medium saucepan. Add a ¼ cup of water. Stir to combine.
- Set compote mixture over medium heat and bring to a light simmer. Continue to cook gently, uncovered, for approximately 35-45 minutes. Stir occasionally to avoid scorching. The compote is done when the fruit becomes fragrant and has released much of its moisture content. The fruit should soften, but not totally dissolve. It should have a slightly thick, spoonable viscosity, looser than jam but thicker and chunkier than a syrup.
- When your compote reaches the right consistency, remove it from the heat. Test for flavor. It should be sweet but not overly sweet, with a little tartness (strawberries vary in sweetness, so there may be variation in flavor). If your compote lacks sweetness, add a little more sugar, and stir to dissolve.
- Cool the compote to room temperature, cover, and store in the fridge until assembly. (The Chambord and vanilla extract do not get added until assembly.)
Mascarpone
- Using a hand-held mixer or stand mixer, whip the heavy cream on medium speed.
- When the cream begins to thicken, add the powdered sugar, vanilla extract and salt. Raise the speed to high and continue to whip until stiff peaks begin to form. Add mascarpone cheese and whip just until combined.
- Cover and set aside in the fridge until assembly.
Assembly
- Remove the cooled compote from the fridge and poor into a shallow bowl. Add the Chambord and vanilla extract. Stir to combine.
- Dip and submerge each lady finger into the strawberry-rhubarb compote for 1 second (Do not soak completely through. The ladyfingers should be moist, but hold their shape and have a dry interior.) Line them up in a single layer on the bottom of your casserole dish to create the first layer.
- Spoon 2-3 tablespoons of the remaining compote evenly over the layer of ladyfingers.
- Smooth half of the mascarpone cream over the top of the ladyfingers.
- Add another layer of dipped ladyfingers on top of the mascarpone layer, spoon 2-3 tablespoons of compote over the ladyfingers, and smooth the remaining half of the mascarpone cream over the top.
- Cover with cling wrap and set in the fridge for at least 4 hours, preferably overnight.
Garnish (optional)
- Just before serving, use a blender or mortar and pestle to powder the freeze-dried strawberries. Combine the powdered, freeze-dried strawberries with the granulated sugar.
- Using a fine mesh sieve, evenly dust the top of the tiramisu with the strawberry sugar.
- Put two tablespoons of apricot jam in a small bowl and thin it out with 1 tablespoon water.
- Take 4-6 fresh strawberries, trim off any discoloration from the green tops. Make 4-5 slices, ¾ of the way through each strawberry, leaving the slices connected at the top.
- Using gentle pressure, carefully fan the slices out, leaving them connected at the top. Place the fanned-out slices on a piece of parchment paper.
- Using a pastry brush or spoon, lightly cover the strawberries with a layer of the thinned apricot jam. This adds a little extra sweetness to the strawberries, and a glossy shine.
- Place the dressed strawberries on the finished tiramisu, one per serving.
- Slice into squares. Serve and enjoy!
Frequently Asked Questions
How long can tiramisu leftovers last in the fridge?
Strawberry-Rhubarb Tiramisu can be kept in an airtight container in the fridge for 2-3 days.
How can I use leftover strawberry-rhubarb compote?
Spoon over vanilla ice cream, mixed into yogurt, serve with a dollop of whipped cream over pound cake; in between trifle layers, or as a topping for fresh berries, just to name a few.
Where can I find rhubarb?
You can usually find rhubarb at your local farmers market in the spring. Now adays you can find fresh rhubarb at many conventional grocery stores as well. You may even be able to find frozen rhubarb off season. I have found frozen rhubarb at Whole Foods, Sprouts, and specialty grocers. If you love rhubarb and you’re feeling up to the task, you might want to try your hand at growing it in your own garden. Rhubarb is a hardy perennial when planted in zone 4 and above, full sun, well-drained soil, and given room to spread out. Just be aware that the green leaves are poisonous if consumed. Be sure to cut away the leaves from the stalks before eating.
Where can I find freeze dried strawberries?
You can find freeze dried strawberries (not to be confused with dried strawberries) at most grocery stores or on Amazon. One of my preferred brands is Natierrau.
I am a champion of farm-to-table cooking, which means the garden instructs my kitchen. Let this recipe for Strawberry-Rhubarb Tiramisu be your invitation to welcome the bounty of the season to your table. I know you’ll love this vibrant, refreshing take on tiramisu as much as I do. I’d even dare to say, you’ll want seconds!
2 Responses
This sounds amazing! I haven’t seen rhubarb here in Cairo. Any suggestions for a replacement or would adding a little more lemon juice help?
Outrageous. Rhubarb!