Recipe Nordic Rhubarb Tiramisus

Servings: 4

Accompaniment with a glass of Château Imperial Tokaji Late Harvest 2011. This is a delicious dessert wine that will pair well with rhubarb thanks to its acidity, which gives it excellent aging potential. A greenish-yellow hue, it has a complex palate of pear, raisins, caramel, and mushrooms. Serve chilled at 6°C

INGRÉDIENTSCandied rhubarb (prepare the day before)

• 800 g (4 1/2 cups) rhubarb (about 10 stalks), peeled and cubed
• 100 g (1/2 cup) sugar
• 300 g (1 1/2 cups)
• 375 ml (1 1/2 cups) water
• 8 tsp Labrador tea
• 3 tbsp icing sugar

Cookies

• 5 eggs, whites and yolks separated,
• 1 whole egg
• 4 tbsp. tablespoon of sugar
• 75 g (1⁄3 cup)
• 125 g (1 cup) of flour

Cream cheese

• 3 eggs, yolks and whites separated
• 250 g (8 oz) of cream cheese
• 75 g (1⁄3 cup) of sugar

PRÉPARATIONCandied rhubarb

1. In a bowl, place the rhubarb and 100 g (1/2 cup) of sugar, cover
2. and let macerate for 8 to 12 hours.
3. In a saucepan over medium-high heat, place the rhubarb, 300 g
4. (1 1/2 cups) of sugar and water, and bring to a boil. Remove from heat,
5. add the Labrador tea and let it steep for 4 hours. Using
6. a slotted spoon, remove the rhubarb from the pan and place it in
7. a bowl. Drain the syrup in a colander placed over a bowl
8. and set aside for serving. Discard the Labrador tea leaves.

Biscuits

1. In a bowl, using an electric mixer, beat the 5 egg whites
2. with 50 g (1/4 cup) of sugar until stiff peaks form.
3. Set aside.
4. In a separate bowl, still using an electric mixer, beat the
5. 5 egg yolks, the whole egg, and 75 g (1/3 cup) of sugar at high speed
6. for 3 minutes. Using a spatula, alternating twice, gently fold the flour and egg whites into the
7. yolk mixture.
8. Preheat oven to 200 °C (400 °F). Pour the mixture into a pastry bag
9. or a plastic freezer bag cut into a point at one end to make a nozzle. On a baking sheet
10. lined with parchment paper, shape into
11. 2.5 cm x 10 cm (1 in x 4 in) sticks. Sprinkle with icing sugar twice, every 3 minutes. Bake for 5 minutes or until lightly
12. brown.

Cheese Cream

1. In a bowl, using an electric mixer, beat the egg yolks
2. for 10 minutes. Add the cream cheese, mix well
3. and set aside.
4. In a separate bowl, whisk the egg whites with the sugar until stiff peaks form. Using a spatula, fold the egg whites into the cheese mixture. Use this mixture immediately.

Preparation

1. Quickly soak the biscuits in the Labrador tea syrup and place directly into glasses. Add the candied rhubarb, then the cheese cream. Repeat this process until the rim of the glasses is full, finishing with the cheese cream. Serve immediately.