Strawberry Rhubarb Tiramisu

Time: here today, gone tomorrow.  Trying to hold onto it is like trying to grasp sand in our fists, it creeps through our fingers leaving only traces of what was … once upon a time. But time creates memories allowing us to delve into moving emotions, sometimes bitter, sometimes sweet. While I cannot hold onto time, I can keep the cherished memories and thrive on the feelings time creates.

May has only just started and already it has brought along a few wonderful moments that will be a part of me and my thoughts for ever. And it promises to get even better … don’t they say time flies when you are having fun?

Last weekend I spent in Berlin with Jeanne, a weekend we had planned back in November within 5 minutes of me sending her an email and we waited 6 months for it to come around. What seemed to take forever to arrive finally did and was over in a heartbeat. But the fun, the laughs, the talks, the experience we shared that weekend will be a part of us forever. Time cannot take it away.

I am packing my bags again, crossing the Channel to England tomorrow. Plate to Page Somerset kicks off this week. We’ve been working on this for months. Days of fretting, planning, registrations, cancellations, more fretting and anticipation but here it is and as always I am excited and slightly nervous. Excited to be seeing sisters, old school friends and to meet a group of new participants. Nervous, hoping that all will proceed smoothly. Presentations have been altered, programmes finalized and sponsors all ready and raring to go. We hope to be offering the “Best of Britain” this weekend to a group of participants arriving from all over Europe and once again I know we’ll be creating awesome memories.

It has been a packed few weeks with many highlights dotted throughout. There have been a few new photo jobs that I am enjoying immensely and I feel like things are on a nice smooth roll.

As time rolls on I am headed towards a another milestone in my life soon - but that is in June! Let’s enjoy May while it is here. It brings along fresh produce, delicate rhubarb and juicy strawberries, sweet, ripe and tangy. The market has filled up with colorful and irresistible produce, making me want to cook, bake and create new dishes with them all. 

One of my favorite desserts has always been Tiramisu and while I love the classic version with the flavors of amaretto, espresso and chocolate best, the change of seasons bring on cravings of different flavor combinations. For this tiramisu I paired rhubarb, poaching them in a light syrup with fresh ripe strawberry slices and a coulis for an intensive fruity combination. 

The results; a light and harmonious blend of luscious mascarpone cream layered with poached rhubarb, fresh strawberries and a velvety coulis.

 

Recipe: Springtime: Strawberry and Rhubarb Tiramisu

Printable version of recipe here

Prep Time: 30 minutes
Total Time: 30 minutes + 4 hours in fridge
Serves: approx. 6

Ingredients:

• 300g fresh strawberries, hulled and sliced
• 18-20 Savoiardi biscuits
• 600g rhubarb, trimmed and cut into 3cm chunks
• 200 ml orange juice
• 75g sugar
• 200 ml strawberry coulis, see recipe below
• 250 ml heavy cream
• 250g mascarpone
• 4 egg yolks
• 50g sugar
• 50g dark chocolate, coarsely chopped

Strawberry Coulis Recipe

• 500g fresh strawberries, hulled
• 3 tablespoons sugar
• 1 tablespoon lemon juice

Method:

1. Make the coulis by pureeing the 500g strawberries in a food processor. Add sugar a little at a time, then stir in the lemon juice.


2. Make the poached rhubarb. Put the orange juice and sugar in a wide, shallow pan. Simmer, stirring, for 10 minutes until syrupy. Add the rhubarb, then reduce the heat to low. Cover with a lid and poach for about 5 minutes until the rhubarb is tender. Remove from the heat and leave to cool.


3. Dip the Savoiardi biscuits in the strawberry coulis and place evenly on the bottom of a form (or divide amongst 6 small individual dessert bowls).


4. In a clean bowl, beat together sugar and egg yolks until thick, creamy and pale. Add the mascarpone and incorporate into the mixture.


5. Whip cream to soft peaks, then gently fold into the mascarpone-egg mixture. Pour half of the cream over the biscuits in the form, then spoon the poached rhubarb over the cream and spread with strawberry slices. Finally spread the remaining cream over the fruit. Place in the refrigerator to set for 4 hours (or overnight).


6. Serve the strawberry rhubarb tiramisu with a good sprinkling of chopped chocolate.

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Verdict

I do wish I could have my 72 hour day, I perpetually lament about as I would love to achieve more and get more done in a day. My little space here sometimes needs to sit on the backburner when time is tight. Good to know you are patient with me. So, I treat you with this sweet classic dessert while I leave you again for a few days. I will return with more stories, tales and good times.

The tiramisu is rather exceptional as it bursts with flavors of Spring. Tangy, sweet and velvety smooth, each spoonful is a delight. Hope you enjoy!

It took me sometime but I have finally joined up with Instagram and am now wondering what too me so long! I’ve always been a very visual person and often carry my camera with me during the week taking pictures of my world around me. However, it used to get tedious to have my DSLR packed in the bag all the time. With my new smartphone I am able to capture snapshots of things that move, stimulate, inspire and motivate me. Instagram allows me to share these images with friends and readers instantly. I love it!. My gallery can be viewed over at the Statigram portfolio and I share these images daily on my Facebook profile and fanpage and on Twitter.

I will leave you with a few snapshots I have taken over the past few weeks:

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