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1. Dissolve half the sugar in the water and simmer for 2-3 minutes. Add the rhubarb to the pan, and cook gently for 3-4 minutes, until tender but still holding its shape. Leave on one side to cool.

2. Whisk the egg yolks with the remaining sugar until pale and fluffy. Whisk in the mascarpone cheese and beat until smooth.

3. In a separate bowl, whisk the egg whites until they resemble soft peaks. Fold into the egg and mascarpone mixture.

4. Remove the cooled rhubarb from the syrup and set aside. Add the orange juice to the rhubarb syrup and strain into a bowl.

5. Dip half the biscuits in the cooled syrup and use to line the base of a 28cm gratin dish or glass bowl. Spread half the mascarpone mixture over the biscuits and top with half the rhubarb. Cover the rhubarb with another layer of biscuits dipped in syrup. Spread with the rest of the rhubarb, followed by the remaining mascarpone mixture. Cover with cling film and chill for about 6 hours, or overnight.

6. Toast the almonds in a dry frying pan for 2-3 minutes until they turn golden brown. Set aside to cool before scattering over the tiramisu.

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Latest Comment


Can this be made with any fruit?

RISHIP30513 RISHIP30513  Posted 27 Apr 2012 12:16 PM

Made this 3 times - always a success. Bit short on rhubarb once so added a few raspberries.

AnnH74523 AnnH74523  Posted 01 Aug 2010 12:07 PM

Really easy but impressive pudding. If you leave it overnight in fridge it tastes even better

Rosamundi Rosamundi  Posted 30 Oct 2009 8:01 PM

Added Lemoncello to the Rhubarb juice...delicious

JudyUmi JudyUmi Posted 28 Jun 2009 12:19 PM

This was the easiest & best recipe i have tried. Loved it and the kids did too!!!

Anonymous Anonymous Posted 25 Jun 2009 10:55 AM