INGREDIENTS
380g rhubarb, cut into 2cm pieces
100g caster sugar
Juice and zest of a lemon
50ml elderflower cordial
18 Savoiardi biscuits or lady fingers
2 medium sized egg yolks
60g caster sugar
40ml elderflower liquor or cordial
1 tsp vanilla extract
1 tbsp double cream
250g mascarpone
2 medium-sized egg whites
30g pistachios, deshelled
METHOD
1. Heat your oven to 180C. Arrange the rhubarb on a tray and add the sugar, elderflower cordial, lemon juice and zest. Cover the tray with foil and bake in the oven for 15-20 minutes until the rhubarb is tender but still holding its shape. Remove from the oven and allow to cool.
2. While the rhubarb’s cooling, you will need to make an Italian custard called a zabaglione by adding the egg yolks and sugar to a heatproof bowl and whisking together to combine, then add in the elderflower cordial or liquor and the vanilla.
3. Place the bowl over a saucepan containing an inch or two of gently simmering water, and whisk together until it’s foamed up and then doubled in size, pale and creamy. This takes about six minutes. Remove from the heat, stir in the double cream and allow to cool.
4. In a separate bowl, whisk the egg whites to stiff peaks.
5. Add the mascarpone to the zabaglione before folding in the egg whites.
6. Get your preferred serving dish. Dip the lady fingers in the rhubarb syrup for 3-4 seconds, and arrange them in a layer completely covering the bottom of your bowl and then cover the sponges with a layer of your rhubarb.
7. Depending on your dish, you can do one or two layers, it really doesn't matter! Top with the mascarpone cream. Blitz up the pistachio nuts in a processor and scatter on top of the tiramisu. Place in the fridge overnight to set.
