Rhubarb and ginger ‘tiramisu’

This twist on a classic dessert is a vibrant, no-bake wonder. Imagine layers of boozy, ginger-spiked syrup soaking into light sponge fingers, topped with sharp, sweet roasted rhubarb and clouds of luxurious mascarpone cream. It’s a stunning, make-ahead showstopper that balances zingy, fruity flavours with indulgent, creamy texture.

By Matt Tebbutt
From Saturday Kitchen Recipes

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This dessert is an occasional treat. Per serving (approx): 1150 kcal, 62g fat, 35g saturated fat, 115g carbohydrates, 95g sugars, 4g fibre, 22g protein. The nutrition analysis shows high sugar and saturated fat content from the mascarpone, sugar, and biscuits, balanced somewhat by the protein from eggs and almonds.

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Method

Stage 1: Roast the Rhubarb (About 20 mins, can be done ahead)

1. Heat your oven to 170C/150C Fan/Gas 3½. This gentle heat is perfect for cooking the rhubarb without turning it to mush.
2. Simmer the syrup next. Pop the fresh ginger, crystallised ginger, ginger wine, and brown sugar into a saucepan. Warm it on a medium heat and give it a stir now and then – you just want the sugar to completely melt into the wine. It’ll smell amazing.
3. Prepare the rhubarb while the syrup heats. Chop your rhubarb into nice, chunky pieces and lay them in a single layer in your baking dish.
4. Combine and roast. Once the sugar has dissolved, carefully pour the hot ginger syrup over the rhubarb pieces. Cover the dish tightly with foil – this creates a little steam bath. Slide it into the oven for about 15 minutes. You’re looking for the rhubarb to be tender but still holding its shape.
5. Cool and separate. Take the dish out and let it cool completely. This is key! Then, pour the syrup into a jug or bowl and keep the lovely pink rhubarb pieces separate. You’ll use both later.

Stage 2: Whip the Mascarpone Cream (About 15 mins)

6. Whisk the yolks and sugar. Grab a large mixing bowl and your electric whisk. Beat the egg yolks with the caster sugar for a good 8-10 minutes. Don’t skimp here – you want it to become really pale, thick, and creamy. It’s the base of your luxurious cream.
7. Fold in the mascarpone. Add all the mascarpone to the yolk mixture along with the Marsala. Gently fold it through until it’s just combined and smooth. No need to over-mix.
8. Whip the egg whites. In a separate, clean bowl, whisk the egg whites until they form soft, billowy peaks. This adds incredible lightness.
9. Combine gently. Now, add a spoonful of the whipped whites to the mascarpone mix and fold it in to loosen it. Then, gently fold in the rest of the whites until you have a light, cloud-like cream. Set this aside for a moment.

Stage 3: Assemble the Dessert (About 10 mins)

10. Toast the almonds if you haven’t already. Just a minute in a dry pan until golden – watch them closely! It makes all the difference.
11. Soak the biscuits. Quickly dip each Savoiardi biscuit into the reserved ginger wine syrup. You want them moistened but not soggy and falling apart.
12. Build your layers. In your serving dish, arrange a layer of the syrup-dipped biscuits. Spoon over half of the roasted rhubarb, then half of the mascarpone cream. Repeat the layers once more.
13. Finish and chill. Scatter the toasted flaked almonds generously over the top. Now, the hardest part – cover it and pop it in the fridge for at least 4 hours, or ideally overnight. This waiting time lets all the gorgeous flavours meld together and the biscuits soften perfectly.

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What can you serve with this

1. A small espresso. The bitter coffee notes provide a fantastic contrast to the sweet, creamy layers, much like in the original tiramisu.
2. Extra berries on the side. A handful of fresh raspberries or strawberries adds a fresh, juicy element and makes the plate look even more vibrant.
3. A dollop of ginger cream. Whip some double cream with a teaspoon of ground ginger for an extra spicy kick on top.