Rhubarb, raspberry and verbena tiramisu

Ingredients

• 250 ml Filtered water (For the syrup)
• 150 g Granulated sugar (syrup)
• 3 sachets Dried verbena (Approximately 3 g)
• 300 g Rhubarb (Stalks, washed, peeled and cut into 5 cm pieces)
• 80 g Granulated sugar (egg whites)
• 80 g Granulated sugar (egg yolks)
• 3 Eggs (Separate the whites from the yolks)
• 250 g Mascarpone (At room temperature)
• 12 Ladyfingers (savoiardi) (For assembly, plus 6 extra for the crumble)
• 150 g Fresh raspberries (Wash and drain)
• 30 g Additional ladyfingers (Crushed for the final crunch)

Instructions

1. Prepare the verbena syrup

   Measure 250 ml of water, 150 g of granulated sugar and 3 verbena packets. Pour the water and sugar into a saucepan, add the verbena and bring to a boil.

   Time: PT2M

2. Boil the syrup

   Let the mixture boil for 5 minutes to infuse the verbena.

   Time: PT5M

   Temperature: 100°C

3. Prepare the rhubarb

   Wash, peel the rhubarb stalks, then cut into pieces of about 5 cm.

   Time: PT5M

4. Cook the rhubarb in the syrup

   Drop the rhubarb pieces into the boiling syrup and cook exactly 5 minutes, no more no less.

   Time: PT5M

   Temperature: 100°C

5. Drain and cool

   Remove the rhubarb with a slotted spoon, drain on a rack and let cool to room temperature.

   Time: PT0M

6. Separate the eggs

   Separate the whites from the yolks of the 3 eggs into two separate bowls.

   Time: PT2M

7. Whip the egg whites

   Whisk the egg whites adding gradually 80 g of sugar until stiff peaks form.

   Time: PT5M

8. Whisk the yolks

   In the second bowl, whisk the egg yolks with 80 g of sugar until the mixture doubles in volume and becomes pale.

   Time: PT5M

9. Incorporate the mascarpone

   Add the mascarpone (250 g) to the whisked yolks and mix until a smooth cream forms.

   Time: PT2M

10. Fold in the whites

    With a rubber spatula, gently fold the whipped egg whites into the mascarpone cream, lifting the mixture to keep it airy.

    Time: PT2M

11. Soak the ladyfingers

    Quickly dip each ladyfinger in the cooled verbena syrup, then arrange them on the bottom of the ramekins.

    Time: PT2M

12. Assemble the tiramisu

    In each ramekin: 1️⃣ A layer of soaked biscuits. 2️⃣ Half of the mascarpone cream. 3️⃣ Half of the cooked rhubarb. 4️⃣ A few fresh raspberries. 5️⃣ A second soaked biscuit. 6️⃣ The remaining cream. 7️⃣ Decorate with the remaining rhubarb, raspberries and the biscuit crumble.

    Time: PT10M

13. Chill

    Place the ramekins in the refrigerator for at least 3 hours before serving.

    Time: PT0M

Nutrition Facts

Calories

455

Protein

9 g

Carbohydrates

55 g

Fat

24 g

Fiber

2 g

Ingredient Substitutions

• Instead of Granulated sugar (syrup): Cane sugar
• Instead of Dried verbena: Lemon thyme, Mint
• Instead of Rhubarb: Celery root (for texture)
• Instead of Granulated sugar (egg whites): Cane sugar
• Instead of Granulated sugar (egg yolks): Cane sugar
• Instead of Eggs: Pasteurized eggs
• Instead of Mascarpone: 0 % fat cream cheese (for a lighter version)
• Instead of Ladyfingers (savoiardi): Savoiardi
• Instead of Fresh raspberries: Blackberries, Currants
• Instead of Additional ladyfingers: Crumbled rusks

Equipment Needed

• Saucepan
• Strainer or rack
• Mixing bowl (whites)
• Mixing bowl (yolks)
• Electric or hand whisk
• Silicone spatula (rubber spatula)
• Individual ramekins (6)
• Refrigerator

Critical Steps — Do Not Skip

• Cook the rhubarb exactly 5 minutes to prevent it from becoming too soft.
• Fold the whipped egg whites gently to retain the airy volume.
• Do not over‑soak the biscuits to avoid them falling apart.

Chef Tips from the Video

• Lightly dust the top of each tiramisu with powdered sugar just before serving for an elegant visual effect.
• Use fresh verbena (a small handful) instead of packets for a stronger aroma.
• For a texture contrast, add a few pieces of toasted almond slivers to the crumble.

Troubleshooting

Storage

Refrigerator: Keep the ramekins covered in the refrigerator for up to 2 days.

Freezer: Do not freeze; the mascarpone texture would deteriorate.

Room temperature: Consume within 2 hours of serving, otherwise keep chilled.

Make-Ahead Tips

• Prepare the syrup and rhubarb the day before; let cool and store in the refrigerator.
• The mascarpone cream can be made 24 h in advance and kept chilled.
• Assemble the tiramisu just before serving if you plan to keep them longer than 24 h.