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Rhubarb, raspberry and verbena tiramisu
A light and refreshing summer tiramisu with lightly sweetened rhubarb, tangy raspberries and fragrant verbena. Six individual servings, perfect for an elegant dessert.
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Critical Success Points
- • 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.
Safety Warnings
- • The boiling syrup reaches 100 °C: handle with care to avoid burns.
- • Raw eggs pose a salmonella risk: prefer pasteurized eggs or consume the dessert quickly.
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