Posted by: Kayce 10-03-99 8:52 PM
Berry Rhubarb Tiramisu
4 cups sliced fresh rhubarb
3/4 cup + 1/3 cup sugar, divided
1 vanilla bean, split lengthwise in half
1 pint strawberries sliced
3 large egg yolks
1/4 cup water
8 oz. Marscapone cheese
1 1/2 cups heavy cream, beaten until stiff
1 1/2 packages ( 3oz. each) ladyfingers
6 whole strawberries for garnish
Bring rhubarb, 3/4 cup sugar and half the split vanilla bean to boil, stirring in medium saucepan.
Reduce heat to medium and cook, stirring occasionally, 15 minutes, until rhubarb softens; transfer to bowl.
Remove vanilla bean.
With small knife, scrape out seeds.
Stir seeds and strawberries into rhubarb mixture.
Refrigerate, stirring occasionally, until cold.
Meanwhile, combine yolks, remaining 1/3 cup sugar, remaining half of vanilla bean and 1/4 cup water in large stainless steel bowl.
Place bowl over large saucepan with 1 inch of gently simmering water.
Cook mixture, stirring occasionally 8-10 minutes, until thickened.
Remove bowl from water and whisk until cool.
Remove vanilla bean, scrape out seeds into egg yolk mixture and whisk in Marscapone.
Gently fold in whipped cream.
Arrange half ladyfingers in bottom of a 1 1/2 to 2 qt. serving dish.
Spread with half fruit mixture.
Cover with half cream mixture; repeat layering, ending with cream mixture. Cover and refrigerate overnight.
Garnish with whole strawberries.
Makes 8-10 servings