Rhubarb Strawberry Tiramis�

fx

Tue, 8 Mar 2016 13:10:36 GMT

Hope you got around to trying it!

Genesis

Sun, 13 Sep 2015 17:53:23 GMT

Your recipe looks delicious!! I was wondering how long can these be kept out of the fridge since they have the raw eggs in the cream. I would love to make these for a wedding ;)

Rosalie lee

Wed, 13 Jun 2012 06:16:43 GMT

Delightful desriptions. Intriguing and delicious reading. I will definitely make it (with the pistachio topping) my next dinner party. Loved your colour saturated photos, very much.

Ася

Mon, 1 Sep 2008 08:30:32 GMT

Можно выйти за вас замуж?

judy marak

Fri, 18 Jul 2008 20:29:59 GMT

Love the pictures; they are helpful as well as beautiful. Have some rhubarb in the refrigerator right now. Why not savoiardi for the biscuits? They look the same and are easy to obtain.

fx

Thu, 17 Jul 2008 09:53:02 GMT

Reynard, thanks for visiting! Yes, mascarpone egg cream does taste a lot like the egg yolks, but you could use less eggs if you don"t like them.

Reynard

Mon, 14 Jul 2008 14:49:47 GMT

This is a wonderful site, one of the best I"ve seen lately! Great photos, great recipes, good job!

As for the Tiramisu, I"ve always been a fan of the traditional one but the last couple of times I went to my favourite restaurant I got served something that resembled this one more - fruit with cream. Therefore, I decided to give this one a go. Overall, it was good, and the fruit were nice, as were the cookies at the bottom. One thing I thought was not quite perfect, though, was the Mascarpone cream - for me it tasted way too much of the eggs which was not very nice. I think that due to the quite bland taste the Mascarpone possesses, something else ought to be added to the cream - but I have yet to find what it should be. Once I do, I will maybe post it here in the comments.

Again - great site, thanks for the inspiration!

fx

Sat, 28 Jun 2008 08:56:17 GMT

Ryan, I"m glad you liked the dessert but this was more for a romantic, just-us-two sort of meal! I hope your father-in-law gave you good marks in his book, after a dessert like this sounds like the only decent thing to do!

Ryan

Sun, 22 Jun 2008 20:47:46 GMT

I made this the other day with my girlfriend and it was fantastic, even her father liked it

fx

Sat, 21 Jun 2008 15:49:07 GMT

Janne, good luck for your midsummer party! I hope it went well, you really do not need the Grand Marnier and can use other fruit brandies instead.

fx

Sat, 21 Jun 2008 15:00:28 GMT

Maria, I know raw eggs are not the safest food there is, but I know the hen personally so I felt safe!

Janne

Wed, 18 Jun 2008 19:20:04 GMT

I will do this tomorrow for midsummer party. Hopefully it will taste good without Grand-Marnier.

maria

Sat, 14 Jun 2008 00:38:22 GMT

The tiramisu sounds great but the raw eggs will keep me from making it (sigh). Too risky.

fx

Thu, 12 Jun 2008 16:31:35 GMT

Helena, thanks for your visit! Yes I love pictures of peels and trimmings, there is much poetry in the transient beauty and contrasts of colors and texture right before they move to the bin. Sun is the essential ingredient in the strawberry - you are eating condensed sun in a way.

fx

Thu, 12 Jun 2008 16:29:43 GMT

Agatha, perhaps you could make both kinds of tiramis� in small glasses and let your guests decide which they like most?

fx

Thu, 12 Jun 2008 16:29:00 GMT

Barry I think 12 hours is what I wouldn"t exceed in the fridge if you can avoid it. But I"ve eaten them after 2 days and they are still great. Have a look at the Raspberry Chocolate Moelleux, very fit for a lady too and quicker to make. Good luck!

fx

Thu, 12 Jun 2008 16:24:55 GMT

Ben let me know how the other half liked it and good luck with the tiramisu!

fx

Thu, 12 Jun 2008 15:12:12 GMT

Daniel, I"m glad you like to recipe and soon you"ll see another rhubarb recipe - a pie with meringue on top. Very tasty too!

fx

Thu, 12 Jun 2008 15:11:20 GMT

JD, let me know how you like this recipe when you try it!

Helena

Wed, 11 Jun 2008 23:19:09 GMT

Mmmm ... got to gather the ingredients and try this recipe out the next time there is a potluck gathering.

I didn"t know full sun was what gave strawberries its sweetness. Thanks. I"ll know what to keep an eye on for the strawberries going forward.

As for
>As you can see, my forte is not food styling.

I was just thinking, the discard the skins and trimmings picture looks great.

If you can make food scraps look that good ... that IS food styling. :)

agatha

Wed, 11 Jun 2008 07:13:46 GMT

Hmmm, this looks good! I will try this one for sure, I am a BIG fan of tradicional tiramisu and this one looks very interesting... I"ll let you know how it worked out!

Barry Valentine

Wed, 11 Jun 2008 06:28:36 GMT

Great website fx, always hooked. i might want to make this for a special lady i"m trying to woo, however i was wondering if i made this the night before would it still be fine come desert time?

Barbara

Wed, 11 Jun 2008 05:05:54 GMT

Wow, that is pretty special.

Ben

Wed, 11 Jun 2008 02:38:00 GMT

FX you are a saviour. The other half and I are hosting a dinner party and we have been arguing over the dessert offering. Now I will take an executive decision and roll this out and serve this instead of pavlova or chocolate mousse.

Paulina C. L. Tognato

Tue, 10 Jun 2008 23:40:15 GMT

I make traditional Tiramisu and another version with red fruits. In this case, I use some Angostura for a bitter taste.
I loved your idea to use rhubarb!! It"s a new conception!!
I love too, your comments about "diet foods".
It"s a pleasure reed your blog.

Daniel Eliasson

Tue, 10 Jun 2008 11:24:47 GMT

I"ve always felt that traditional Tiramisu is a bit of a disappointment, what with the consistency of the soaked biscuits not really contrasting to the mascarpone cream at all, and with a rather dull taste. This looks like a great version, I never realized that tartness is just what Tiramisu needs.

I"ve also been wanting to try more rhubarb recipes (it usually ends up being rhubarb pie with custard; delicious, yet not very exciting in the long run), so this goes on the list.

Speaking of rhubarb, a tip: Jamie Oliver has a recipe in which he serves rhubarb compote with a yoghurt flavoured with orange zest and some honey -- delicious.

JD

Tue, 10 Jun 2008 10:14:40 GMT

my god that looks tasty! been talking about rhubarb lately, now i got a recipe to try out!