When it comes to a post prandial treat, I'm not usually a fan of Italian desserts. Pasta? Salads? Other Italian food? ALL over it. When I'm eating out Italian and it comes time for dessert, I have to admit, I'll often head out somewhere else.
Sacrilege, I know.
But if I DO pick a dessert, tiramisu is it.
You know already that I'm obsessed with rhubarb, right? Well, I am. Ate a ton of it as a kid and now it's one of my fave "new crop" spring items at the farmer's market.
So how about a rhubarb tiramisu? Yup, it's great.
A tiramisu usually has marsala wine. I didn't have any so I used grand marnier instead. It goes well with the Cara Cara orange. And you can make it in a bowl rather than individual servings if you want.
And there's chocolate! I used Theo's Chocolate from Seattle. Like any time you are cooking, use a good quality chocolate for the curls. (Hey, when you visit Seattle, take the Theo Chocolate Factory tour).
(Adapted from Grow, Harvest, Cook by Meredith Kirton and Mandy Sinclair)
6 stalks rhubarb, trimmed, washed and chopped into half inch pieces
¼ cup brown sugar
1 cup mascarpone
2 tbsp icing sugar
1 tbsp grand marnier
Finely grated zest and juice of 1 orange
½ cup whipping cream, whipped
12 ladyfinger biscuits
Grated chocolate, to serve
1 Cook the rhubarb and brown sugar in a saucepan over a low heat, covered, for 15 minutes, until very soft. Transfer to a container and chill.
2 Mix the mascarpone, icing sugar,grand marnier and orange zest until smooth. Fold through the whipped cream.
3 Dip the ladyfinger biscuits in the orange juice, two at a time. Break a biscuit in half and place the halves in the base of a separate serving glass. Top with 2 tbsp mascarpone mixture, 2 tbsp rhubarb, another 2 biscuit halves and another 1 tbsp of the mascarpone mixture. Repeat with the remaining ingredients to make six. Top each with grated chocolate before serving.