Strawberry and rhubarb custard tiramisu is a spin on the traditional combination of coffee and chocolate. Fruity and fresh with some deliciously creamy custard, you might even prefer this to the classic tiramisu! Rhubarb is known for its bitterness, which is perfect to balance out the sweetness of strawberries and custard.
Strawberry and rhubarb custard tiramisu
- 1 whole egg
- 6 egg yolks
- 150g (¾ cup) castor sugar
- 45ml (3 tbsp) cornflour
- 500ml (2 cups) milk a
- a few drops vanilla extract
- a pinch of salt
- 500g rhubarb
- 250g fresh hulled strawberries
- 250ml (1 cup) water
- 125g sugar
- 560g ready-made, sliced Madeira cake
- 250ml (1 cup) fresh cream
- 250ml (1 cup) mascarpone
- toasted almonds, to garnish
Cream whole egg and egg yolks with castor sugar and cornflour.
Heat milk and add the egg mixture. Stir on low heat until the custard has thickened. Remove from heat and season with a few drops vanilla extract and a pinch of salt. Set aside to cool.
Cut rhubarb into 5cm sticks and place in a saucepan with fresh hulled strawberries.
Add water, sugar and a pinch of salt. Simmer until the rhubarb is tender, 10 – 12 minutes. Allow to cool.
Line a large serving bowl with ready-made, sliced Madeira cake and spoon over half of the rhubarb compote.
Whip fresh cream and mascarpone until thick and fold into the cooled custard.
Place a layer of the cream mixture on top of the rhubarb and repeat the layers, finishing with a layer of rhubarb. Allow to stand for 2 – 3 hours.
Sprinkle with toasted almonds before serving.