Easy No-Bake Strawberry Rhubarb Tiramisu Icebox Cake
This Italian inspired icebox cake is an easy no-bake summer dessert.
Equipment
- 1 9-inch square pan
Ingredients
Strawberry and Rhubarb Jam
- 250 grams rhubarb diced
- 250 grams sliced strawberries
- 100 grams sugar
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 1 tablespoon water
Rhubarb syrup
- 80 grams sugar
- 100 grams water
- 2 tablespoons orange liqueur Cointreau
- 30 grams rhubarb diced
- ½ teaspoon vanilla bean paste or extract
Mascarpone Cream
- 3 egg yolks
- 8 tablespoons sugar 100 g
- ½ teaspoon vanilla bean paste or extract
- 8 ounces mascarpone cheese
- 140 grams heavy cream
- 1 package (7 oz.) crisp lady fingers 24 lady fingers
Orange Crumbs Topping
- 2 shortbread cookies or 2 ladyfingers
- 2 teaspoons grated orange zest
Instructions
Strawberry and Rhubarb Jam
- Combine rhubarb, strawberries, sugar and lemon juice in a saucepan. Bring mixture to a rolling boil over medium heat, stirring, occasionally. Reduce heat to a simmer and cook for 10 minutes or until thickened.
- Mash fruit with a potato masher or back of a large spoon to help break it down.
- Mix the cornstarch and water and stir it into the jam for 1 minute or until clear and thickened.
- Transfer to a bowl, cover and chill down.
Rhubarb Syrup
- Combine all ingredients except vanilla in a small saucepan and bring to a boil. Reduce heat and simmer for 3 minutes.
- Remove from heat, stir in vanilla and let flavors infuse and cool to room temperature.
- Strain syrup into a shallow dish. Discard solids.
Mascarpone Cream
- Whisk egg yolks, sugar and vanilla in a heat proof bowl over a simmering pot of water (double-boiler) until thickened and lighter in color, about 6-8 minutes. Remove from heat.
- Whisk in mascarpone until the mixture is smooth without lumps.
- In another bowl, whip the heavy cream to stiff peaks. Fold the whipped cream into the mascarpone mixture.
Orange Crumb Topping
- Combine all ingredients in small food processor and process to fine crumbs.
- Dessert Assembly
- Working with 1 ladyfinger at a time, dip both sides of lady finger quickly into rhubarb syrup. Place in a single layer over the bottom of a 9-inch square baking dish.
- Spread half of the mascarpone cream evenly over the top.
- Spread half the jam on top of the cream. Cover and chill remaining jam until serving time.
- Repeat layers of dipped ladyfingers and mascarpone cream. Cover and chill for at least 4 hours or as long as two days.
- Just before serving, spread remaining jam over the top and sprinkle with orange crumb topping.
Notes
The mascarpone cream, jam and rhubarb syrup can be made 2 days in advance.
The dessert is best served within 5 days of assembly.
Some packages of lady fingers have more than 24 cookies in them. If you have extra ladyfingers you may substitute those for the shortbread cookies when making the orange crumb topping.
Nutrition
Serving: 12servingsCalories: 262kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 83mgSodium: 25mgPotassium: 121mgFiber: 1gSugar: 26gVitamin A: 535IUVitamin C: 15mgCalcium: 65mgIron: 0.4mg
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