Tiramisu with Rhubarb and Elderflower

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Jun 19, 2016

Tiramisu rhubarb elderflower

The rhubarbs are thriving in my garden and my mom came by with a bottle of homemade elderflower cordial. What to do?


  • 400 g rhubarbs
  • 100 ml sugar
  • 12 ladyfingers (approx.)
  • 100 ml concentrated elderflower cordial
  • 1/2 vanilla pod
  • 50 g sugar
  • 4 egg yolks
  • 250 g mascarpone
  • 3 egg whites
  • Grated dark chocolate


Clean the rhubarbs and cut them into about 2 cm pieces. Put them in a sauce pan and pour the sugar in. Let it boil until the rhubarb pieces are soft, but not boiled to a mash. Let it cool down completely.

Place the ladyfingers in you serving dish and pour the elderflower cordial over them.

Split the vanilla pod and scrape out the seeds. Take a little bit of the sugar and mix it with the seeds. Place vanilla, sugar and egg yolks in a bowl and whisk it light and airy. You can beat the mascarpone in a separate bowl, but this is optional. Add the mascarpone to the egg mixture. Beat until just combined. Whip the egg whites stiff and fold them into the mascarpone custard.

Spread the rhubarb compote over the ladyfingers. Spread out the mascarpone custard. Place the tiramisu in the fridge for a few hours.

Just before serving, grate the chocolate over the tiramisu.

Tiramisu rhubarb elderflower Tiramisu rhubarb elderflower

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