Strawberries couldn’t be better paired with rhubarb! Here’s an original tiramisu recipe that combines the two fruits for twice the fun!
Prep Time: 45 minutes
Baking Time: 12 minutes at 350°F (180°C)
Rest Time : 24 h
Difficulty: easy
For: a standard baking pan
For the sponge cake
For the rhubarb juice
For the tiramisu
Start by preparing the rhubarb juice: In a saucepan, bring the water and sugar to a boil. Lower the heat, add the rhubarb and simmer for about 5 minutes. Drain the rhubarb, collecting the juice, and let cool.
For the sponge cake: Preheat the oven to 350°F (180°C). Beat the egg whites until stiff, gradually adding the powdered sugar.
Stir in the yolks and mix for a few seconds with a mixer or spatula.
Stir in flour and cornstarch and mix gently with a spatula. Spread on a baking sheet lined with baking paper and bake for 12 minutes at 350°F (180° C).
Prepare the mascarpone mixture: Loosen the mascarpone in a bowl by whisking it lightly. Whip the cream until it is whipped, adding the powdered sugar little by little. Mix with the mascarpone.
Assembly: Spoon half of the sponge cake into the bottom of the pan. Drizzle with half of the rhubarb juice.
Spread half the strawberries, then the mascarpone cream on top. Repeat the process, ending with a layer of strawberries.
Put in a cool place for 24 hours.
The best: The sponge cake soaked in rhubarb juice and the association rhubarb-strawberries obviously !
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