Rhubarb & Raspberry Tiramisu with Cherry Chocolate Coulis
Serves 8-10 people
20 min prep
A fresh take on a classic tiramisu, layered with rhubarb and raspberries and finished with Barker’s Provenance Cherry & Chocolate Coulis for a rich, fruity finish.
By Gretchen Lowe
Ingredients
Rhubarb & Raspberry
- 1 jar Barker's Rhubarb, Raspberry & Apple Compote
- 1/2 cup orange juice (approx 1 1/2 oranges)
- 2 Tbsp icing sugar (optional)
Mascarpone Cream
- 250 ml cream
- 500 g mascarpone
- 3/4 cup icing sugar
- 1 tsp vanilla extract
Tiramisu
- 300 g ladyfinger biscuits
- 1/2 bottle Barker's Cherry & Chocolate Coulis
- 1 Tbsp cocoa powder
- 125 g fresh raspberries
- 50 g dark chocolate, finely grated
Method
- Mix the Barker’s Rhubarb, Raspberry & Apple Compote with orange juice and icing sugar.
- Whip the cream until soft peaks form. In a separate bowl, mix together the mascarpone, icing sugar and vanilla until smooth. Gently fold through the whipped cream.
- Arrange ladyfinger biscuits in a single layer in the base of a serving dish. Top with half the raspberry and rhubarb compote mix.
- Spread over half the mascarpone mixture, then repeat with another layer of biscuits, remaining compote and mascarpone mixture.
- Dust with cocoa powder then drizzle over the Barker’s Cherry & Chocolate Coulis and gently swirl through the top with the back of a spoon.
- Best chilled overnight before serving to allow ladyfingers to soften.
- Add fresh raspberries and grated chocolate just before serving. Add extra Barker’s Cherry & Chocolate Coulis if you wish.
