Post by Loupy on Apr 16, 2018 16:35:39 GMT -7
Rhubarb Tiramisu with Pistachios
From: ohmyveggies.com/rhubarb-tiramisu-with-pistachios/
We love non-traditional twists on our favorite classics and this Rhubarb Tiramisu with Pistachios will blow your dessert mind!
Prep time: 10 min
Cook time: 25 min
Total time: 35 min with 2 hours to chill
Serves: 4
Ingredients
For the rhubarb:
3 cups rhubarb, cut into 1.25 cm | 0.5″ slices
2/3 cup sugar
1/2 cup water
1 tbsp lemon juice
For the cream:
2 cups mascarpone cheese
1/2 cup confectioners’ sugar
1 cup heavy cream
1/2 tsp vanilla extract
To assemble:
8 – 10 sponge lady fingers
To serve:
shelled pistachios
Instructions
For the rhubarb:
Combine the rhubarb, sugar and water in a heavy-based saucepan.
Cook over a medium heat, stirring, until the sugar has dissolved and the fruit is very soft, about 12-15 minutes.
Remove from the heat and stir in the lemon juice.
Transfer the rhubarb and syrup to a bowl.
Cover and chill until cold, about 2 hours.
For the cream:
Beat together all the ingredients for the cream in a mixing bowl until smooth and creamy.
To assemble:
Break the lady fingers into large pieces, arranging them in the bases of four serving jars.
Soak with a little of the rhubarb syrup.
Spoon the mascarpone cream on top and top the cream with the rhubarb fruit.
To serve:
Serve immediately with a garnish of pistachios or cover and chill until ready to serve.
From: ohmyveggies.com/rhubarb-tiramisu-with-pistachios/
We love non-traditional twists on our favorite classics and this Rhubarb Tiramisu with Pistachios will blow your dessert mind!
Prep time: 10 min
Cook time: 25 min
Total time: 35 min with 2 hours to chill
Serves: 4
Ingredients
For the rhubarb:
3 cups rhubarb, cut into 1.25 cm | 0.5″ slices
2/3 cup sugar
1/2 cup water
1 tbsp lemon juice
For the cream:
2 cups mascarpone cheese
1/2 cup confectioners’ sugar
1 cup heavy cream
1/2 tsp vanilla extract
To assemble:
8 – 10 sponge lady fingers
To serve:
shelled pistachios
Instructions
For the rhubarb:
Combine the rhubarb, sugar and water in a heavy-based saucepan.
Cook over a medium heat, stirring, until the sugar has dissolved and the fruit is very soft, about 12-15 minutes.
Remove from the heat and stir in the lemon juice.
Transfer the rhubarb and syrup to a bowl.
Cover and chill until cold, about 2 hours.
For the cream:
Beat together all the ingredients for the cream in a mixing bowl until smooth and creamy.
To assemble:
Break the lady fingers into large pieces, arranging them in the bases of four serving jars.
Soak with a little of the rhubarb syrup.
Spoon the mascarpone cream on top and top the cream with the rhubarb fruit.
To serve:
Serve immediately with a garnish of pistachios or cover and chill until ready to serve.
