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Prep Time: 30 Minutes Cook Time: 6 Minutes |
Ready In: 36 Minutes Servings: 6 |
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From Phil Vickery's Proof of the Pudding. I know it's not rhubarb season any more, but I've still got a bunch in the freezer so I was looking for something to use it up on. Sounds delicious. Ingredients:
425 g rhubarb (new season) |
175 g granulated sugar |
12 ladyfingers (sponge fingers in the uk) |
2 large eggs |
3 tablespoons caster sugar (heaped) |
2 tablespoons caster sugar |
250 ml double cream |
350 g mascarpone cheese |
cocoa powder (to decorate) |
Directions:
1. Wash the rhubarb well and cut into 1cm slices.
2. Gently bring to the boil in a pan with the granulated sugar. As soon as the liquid starts to boil, remove from the heat.
3. Leave to cool for at least 5-6 hours. The recipe also says to put a piece of greaseproof paper directly onto the rhubarb mixture.
4. Once cooled, carefully strain into a colander, keeping the strained juices/syrup to one side.
5. Arrange the sponge fingers in a serving dish or bowls.
6. Spoon over approximately half the rhubarb syrup/juices and leave to soak for 15mins.
7. Chill well.
8. Place the eggs and 3 heaped tbsps of caster sugar into a heatproof bowl.
9. Gently whisk over a pan of simmering water until thick, creamy and cooked.
10. Place in a mixer and whisk at high speed until thick and cool.
11. In a separate bowl, whip the double cream until it makes peaks.
12. In yet another bowl (lots of washing up for you tonight!) whisk the mascarpone and 2 tbsp caster sugar until loose and creamy.
13. Fold together the mascarpone and double cream and then carefully fold in the egg mixture.
14. Remove the dish(s) with the sponge fingers from the fridge and sprinkle the poached rhubarb over the top.
15. Spoon over the egg and cream mixture, flatten out with a palette knife and chill well.
16. To serve, dust with cocoa powder.
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