Page 217 - COMING UNSTUCK by Sara tuck
P. 217
rhubarb This beautiful, pillowy
dessert, layered with tart
tiramisu rhubarb and vanilla custard
cream, is deceptively easy
to make and a perfect dinner
party dessert to share
with friends.
Serves 8 Preheat the oven to 200˚C (400˚F) and chop the rhubarb into
lengths just a little shorter than the savoiardi biscuits. Put the
700g (1½ lb) rhubarb, washed, rhubarb in a single layer in a roasting pan and sprinkle with
trimmed vanilla, sugar and 4 tablespoons water. Roast for 12-15 minutes
2 tbsp vanilla extract until the rhubarb is soft enough that you can easily pierce
2 tbsp caster sugar through it with the tip of a knife, but not super mushy. Leave to
cool in the pan and reserve juices.
Mascarpone custard:
2 eggs, separated In a mixer whisk the egg yolks, ½ cup sugar and vanilla bean
½ cup caster sugar plus 2 tbsp paste for about 5 minutes until really thick and pale. Add the
1 tsp vanilla bean paste mascarpone and beat to combine. In a separate bowl beat egg
400g (14 oz) mascarpone whites with the remaining 2 tbsp sugar until they hold soft
peaks. Fold egg whites into egg yolk mixture.
½ cup caster sugar
1 vanilla bean, split lengthways Pop the next ½ cup sugar and vanilla bean in a small pot with
⅓ cup Vanilla Galliano 1¼ cups of water, whisk then bring to the boil. Simmer for
300g (10½ oz) savoiardi 5 minutes and remove from heat. Pour into a shallow bowl
(ladyfinger) biscuits ready for biscuit dipping. Once it has cooled a little, add the
300ml (10 oz) cream (heavy Galliano and the luscious rhubarb juices. You will need a bowl
whipping cream) around 2.5 litre (5 pint) capacity. First dunk a layer of biscuits
2 tbsp icing (powdered) sugar into the liqueur syrup and line the base of the bowl – this
1 tsp vanilla bean paste should be a dunk long enough that each biscuit is fully covered,
⅓ cup toasted slivered but not so long that it's getting soggy straight away. Arrange
almonds half the roasty rhubarb over the biscuits, then plop half the
¼ cup praline (see p239) mascarpone custard on top and smooth out then repeat with
(optional) another layer of biscuits, rhubarb and custard. Cover with
plastic wrap and chill at least 8 hours or overnight. Just before
serving, whip cream with icing sugar and vanilla bean paste
and fully cover the mascarpone layer. Top with a sprinkling
of slivered almonds and praline to serve.
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