Edibles for the landscape: packing up a basket of edibles for a sunny Saturday in the orchard. On the dessert menu:
Rhubarb and Rosemary Tiramisu
I use the term tiramisu very loosely here as there is no coffee and no Marsala in this recipe, just lots of spring time flavours, quick and easy to transport in jars too:
Double cream 600 ml
Mascarpone 250 g
blossom essence* approx. 2 tsp
Caster sugar 3 tbsp or to taste
Sponge fingers or
stale sponge cake 175 g
Rhubarb 250 g
Honey for roasting
the rhubarb** 2 tbsp or to taste
Rosemary blossoms a handful – picked fresh on the day you are going to serve, otherwise they tend to turn brown overnight
- Wash and finely chop your rhubarb. Place in an ovenproof dish, drizzle with honey and slow roast, covered, at about 150°C until soft but not completely mushy. Leave to cool.
- Break the sponge fingers/sponge cake into bite-sized pieces and place half the amount in your serving dish(es) as a first layer.
- Drizzle about one teaspoon of plum blossom or almond essence over the sponge pieces.
- Place the cream, marscapone and sugar in a large bowl and beat together until thoroughly mixed.
- Place a layer of the cream mixture over the sponge, then a layer of rhubarb, then the rest of the sponge pieces. Drizzle the next teaspoon of plum blossom or almond essence over the sponge pieces. Finish off with a cream layer, topped with dabs of the remaining rhubarb.
- Place the tiramisu in the fridge to chill, ideally overnight.
- Sprinkle with fresh rosemary blossoms shortly before serving (they will keep their colour for a good few hours before serving but overnight is too long).
*Wild plum blossom season is now over in these parts so the recipe for wild plum blossom essence will follow next spring, almond essence will suffice in the meantime!
** I used Elderflower-Infused Honey (infused last summer) and can strongly recommend it. Follow the link and do yourself a favour once the elderflower blossom puts in an appearance in a few weeks from now.