Strawberry Rhubarb Tiramisu

 

When I think of awesome collaborators, I think of:  Lennon & McCartney; Bono and The Edge, Hall & Oates; Tegan and Sara...

Bert and Ernie; Richie and The Fonz; Thelma and Louise; Hans Solo and Luke Skywalker; Betty and Veronica; Ben and Jerry...

 

Peanut butter and honey; peanut butter and chocolate; macaroni and cheese; bacon and tomatoes; strong black tea with milk and honey; vodka and tonic....

and of course...strawberry and rhubarb.  These two were meant for each other, playing off the tart and the sweet.  Whoever first combined the two was a genius.  Another genius was the person on staff at Chatelaine Magazine who came up with putting strawberry and rhubarb in tiramisu.  Brilliant!!!

 

I've been having my own little love affair with rhubarb this season, when I used it in this cake here, and oh, this tart here, and I haven't even chopped into my own stash, though it looks like it'll be good for the picking sometime this week.   This tiramisu is so good maybe I'll make it again!  I mean, think about it:  layers of ladyfingers, mascarpone cheese, and a lovely compote of rhubarb and strawberries.  Oh and the booze - just a touch!

This is one of those desserts you have to savour.every.bite. Acknowledge the hints of orange and vanilla, the sweet/sour rhubarb mouthful, the full bodied richness of the mascarpone cheese, and the slight detection of rum in the now cake-like ladyfingers. OH the decadence!  It's the perfect dessert for any special occasion, (or not...I just took some over to my Mom's for Sunday dinner) and it's great to make ahead.  Keep in mind that it probably has your daily allowance of fat, but what the hell...once in awhile a girl has to splurge.  You may just want to take a Zumba class, or run around the block a couple hundred times, or come over and weed my garden for me...

Strawberry Rhubarb Tiramisu

4 cups fresh rhubarb, sliced
1 cup granulated sugar
2 454 g packages of strawberries, preferably organic, about 8 cups, sliced
475g container of mascarpone cheese
1 orange, finely zested
1/2 cup granulated sugar
1 tbsp pure vanilla
500 ml  (2 cups) whipping cream
1 tbsp granulated sugar
3/4 cup orange juice
1/4 cup orange flavoured liqueur like Grand Marnier, (I didn't have so used rum, and it was fine)
3 5.3 oz (150g) packages of lady fingers biscuits

Place rhubarb and 1 cup of sugar in a saucepan, stir and bring to a boil, stirring often, over medium heat (no need to add water).  Boil gently until a thick sauce is formed, 15-20 min.  Stir in sliced strawberries and cook only 2 minutes.  Don't overcook or they'll lose their colour.  Refrigerate until cool, about 30 minutes, or make ahead a day or two.

Place mascarpone in large bowl.  Stir in finely grated orange zest, 1/2 cup sugar and vanilla. Set aside.  In the bowl of a mixer, whip the cream and 1 tbsp sugar until soft peaks form.  Fold this into the mascarpone filling, 1/3 at a time, until no white streaks remain.

Stir orange juice with the booze in a pie plate.  Dip both sides of the ladyfingers in the liquid, and place in the bottom of a 9x13 inch glass baking dish. On top of the ladyfingers spread a layer of the fruit filling, then the mascarpone filling. Repeat layers again, starting with the booze soaked ladyfingers, then the mascarpone, then the fruit on top. (If you have any of the orange juice/booze left, just pour it over your last layer of ladyfingers.) You won't need all of the ladyfingers, but I found 2 boxes wasn't enough.  You'll just have to use them up next time!  Cover with plastic wrap, and place the tiramisu in the fridge for about 6 hours or overnight.  Keeps well up to 2 days.  Serves 12-16.  Adapted from Chatelaine.