Summer Rhubarb "Tiramisu"

☀️✨ Summer dessert dreams do come true… meet our Rhubarb “Tiramisu”! 

This playful twist on the classic Italian treat is everything we love about summer—light, fresh, tangy, and just the right amount of indulgent. Inspired by our homemade rhubarb syrup (which, by the way, is also great over ice cream, and in cocktails!), this dessert layers pillowy mascarpone cream with rhubarb syrup-soaked lady fingers and a hint of strawberry magic. It’s simple to make, pretty, and guaranteed to impress at your next picnic, BBQ, or lazy afternoon on the patio.

Pair it with a chilled glass of 2022 īS Riesling Ice Wine, and you’ve got yourself a dreamy summer moment in every bite. 🌸✨

Ready to dive in? Let’s make something delicious!

Summer Rhubarb “Tiramisu”

Serves: 9

Recipe by: Tanya Miller

Suggested wine pairing: 2022 īS Riesling Ice Wine

INGREDIENTS:

• 1 ½ c heavy whipping cream

• 8 oz container mascarpone cheese, room temp

• ¼ c powdered sugar

• ½ tsp vanilla extract

• 2-3 cups rhubarb syrup

• 1 package lady finger cookies

• Optional (but highly recommended): 4 Tbsp freeze dried strawberries, powdered (we ground ours in a coffee/spice grinder)

INSTRUCTIONS:

1. Make the rhubarb syrup. Double the batch so you have plenty to use to soak the lady fingers, some to pour over the cookies and to drizzle on top. If there’s any left over it’s terrific over ice cream. Set aside.

2. Add whipping cream to a mixing bowl and beat on med to med-high with a mixer of choice. Slowly add the powdered sugar and vanilla, add the mascarpone and beat to stiff peaks. Divide the whipped cream into equal parts and move half to a separate bowl. Carefully fold in the freeze dried strawberry powder to one half. Set aside.

3. In a shallow dish, add rhubarb syrup and dip the lady fingers on both sides. You can leave them in a little longer than regular tiramisu because the syrup isn't nearly as strong as the coffee/liqueur. Remove from syrup and add lady fingers in a single layer to an 8x8 pan. Smooth the strawberry half of the whipped cream over the bottom layer of cookies. 

4. Dip second round of lady fingers and add a second layer to the dessert. Reserve ~ ⅓ c of syrup to drizzle over the top of the finished dessert. If you have any remaining syrup, pour it over the top layer of cookies. Add the final layer of whipped cream over the cookies and refrigerate for 3-4 hours or overnight before serving.

5. When ready to serve, cut 9 squares, move each to a plate, and drizzle the reserved syrup over the top. Enjoy with a chilled glass of ice wine! Cheers to the coming of summer!!!