Can I freeze the tiramisu?

It is not recommended to freeze the tiramisu, as it will lose its structure and the flavor may change.

Do I need to peel rhubarb for this tiramisu?

No, fortunately, you don't have to! If you're using beautiful, young red rhubarb, you can leave the peel on. After baking in the oven, it will give your dessert that gorgeous pink color. Only if the stalks feel very thick and stringy, you can peel off the toughest strings with a knife.

How do I make mascarpone cream nice and smooth and airy?

Two golden tips from the chef! Bring your mascarpone to room temperature beforehand, then it will mix much more easily with the orange juice without clumping. The cream, on the other hand, must be ice cold when you whip it. Also, don't whip it until it's completely stiff like butter, but to a nice yogurt-like consistency. This way, your tiramisu cream will remain super fluid and velvety smooth!

Can I substitute the shortbread cookies with something else?

Absolutely, feel free to experiment! The shortbread spritz cookies provide a delicious, buttery crunch, but you can also perfectly opt for speculaas (for a spicy touch), amaretti cookies, or the traditional ladyfingers (boudoirs). If you use ladyfingers, you can lightly sprinkle them with a little extra orange juice or a drop of orange liqueur (such as Cointreau or Grand Marnier).

Can I make this fruit tiramisu a day in advance?

Yes, you can, but watch out for the cookies! You can perfectly prepare the cooked rhubarb and the mascarpone cream the day before and store them separately in the refrigerator. If you assemble the glasses completely and leave them overnight, the shortbread cookies will absorb moisture from the fruit and become soft. Do you want to keep that delicious, crispy bite? Then only assemble the glasses an hour before serving!

Rhubarb and strawberry tiramisu

Favorites

40min

•

Easy

Today we're making an absolute classic with a fresh, seasonal twist: rhubarb and strawberry tiramisu. Forget the heavy coffee and amaretto, we’re going all in on the ultimate spring and summer combination! We’ll cook the rhubarb until it’s beautifully tender and pair it with juicy strawberries and an ultra-creamy mascarpone filling. Instead of traditional ladyfingers, we’re using crisp butter spritz cookies for a delicious crunch. This easy tiramisu recipe is a real showstopper, incredibly simple to make, and guaranteed to be a success.

Ingredients

What do you need?

Quantity: 6P

1 bunch of rhubarb (750 g)
500g strawberries
1 organic orange
250g mascarpone
2.5dl organic cream (35% fat)
1 pack of spritz cookies (175 g)
150g cane sugar
1 tbsp agave syrup
2 vanilla pods

Preparation method

How do you make this?

Preheat the oven to 180°C.

Wash the rhubarb (you don't need to peel red rhubarb), remove the ends and cut it into pieces. Cover a baking tray with baking paper and arrange the rhubarb on it.

Cut 1 vanilla pod lengthwise, scrape out the seeds and mix them with the cane sugar. Sprinkle over the rhubarb and add the scraped vanilla pods.

Bake for ± 30 min. until the rhubarb is tender. Let it cool.

Cut 1 vanilla pod lengthwise, scrape out the seeds and mix them with the mascarpone, agave syrup, 1 tbsp finely grated orange zest and the juice of 0.5 orange. Lightly whip the cream until it has a yogurt-like consistency and fold it into the mascarpone.

Break the shortbread cookies into large pieces.

Remove the stems from the strawberries and cut them in half.

Divide more than half of the strawberries among the bottoms of 6 glasses. Add the rhubarb, cookies, and cream. Finish with the remaining strawberries and serve.