It’s rhubarb season, and that means plenty of delicious cakes and desserts with rhubarb. Here’s our recipe for an easy and delicious rhubarb trifle with mascarpone cream, actually a kind of rhubarb tiramisu in a glass.
Easy dessert with rhubarb
Rhubarb is one of my favorites in the spring and summer. They can be used in so many ways, both in savory and sweet dishes.
At home, we mostly use the garden’s rhubarb for sweet treats like cakes, ice cream, and desserts.
Desserts with rhubarb are always delicious, and the tart rhubarb goes well in a trifle, which can otherwise become quite sweet if you use sweet fruits or berries.
In this case, it’s a rhubarb trifle with mascarpone cream, and it actually reminds me a bit of rhubarb tiramisu. It uses the same kind of cream as tiramisu, along with a delightful rhubarb compote and ladyfingers.
I dip the ladyfingers in a bit of port wine before placing them in the trifle. It adds a lovely flavor. You can also use amaretto or Marsala or whatever you have in the liquor cabinet in that genre.
For the children’s portion, I simply dip the ladyfingers in some rhubarb juice. It also tastes delicious if you want an alcohol-free version.
Rhubarb – You’ll need delicious rhubarb, preferably from the garden if you have it. Otherwise, you can buy it at the supermarket or from a greengrocer when it’s in season.
Vanilla – I use vanilla in both the mascarpone cream and the rhubarb compote. It adds a lovely flavor that goes well with rhubarb. If you don’t have vanilla pods, you can use vanilla paste or replace some of the sugar with vanilla sugar.
Mascarpone – Mascarpone is a mild and creamy fresh cheese often used in Italian desserts. We probably know it best from Tiramisu. It’s available in most supermarkets and is usually found alongside the cheeses.
Eggs – Eggs are needed for the mascarpone cream. The eggs are separated, and the yolks are whisked with sugar, while the egg whites are beaten until stiff and then folded into the cream.
Ladyfingers – Ladyfingers are crispy cookies/biscuits that can be purchased at most larger supermarkets. It’s also possible to make your own. If you don’t like ladyfingers, you can replace them with Danish macarons.
Port wine – We dip the ladyfingers in port wine before placing them in the trifle. You can also use amaretto or another type of liqueur. When making trifles for children, we use rhubarb juice.
How to Make Rhubarb Trifle with Mascarpone Cream?
It’s not difficult to make homemade trifle with mascarpone and rhubarb. There are three steps to go through.
First, you need to make the rhubarb compote. This is done by cooking rhubarb pieces together with sugar and vanilla. Once the compote is done, it needs to cool completely before assembling the trifle.
Next, you need to make the mascarpone cream. This is done by whisking the egg yolks with sugar and vanilla. Then, the mascarpone is stirred in, and finally, the stiffly beaten egg whites are folded in.
Now it’s time to assemble the rhubarb trifles. Start by layering the bottom of the glass with rhubarb compote. Then, dip the ladyfingers in port wine and layer them on top of the compote. Add a layer of mascarpone cream. Repeat these three layers, and the trifle is ready to be served.
Find the full recipe further down this page.
Frequently asked questions
The finished desserts should be stored in the refrigerator until serving.
You can make the rhubarb compote a day ahead of time so that it’s completely cold. You can also assemble the desserts a few hours before serving, allowing the cream to set a bit in the refrigerator.
Yes, you can easily make this trifle with other types of fruits or berries. For example, it’s also delicious with strawberries or a combination of strawberries and raspberries.
You can definitely serve this trifle in a large classic glass trifle bowl. We love to serve them in individually portioned glasses, but you can use the same recipe and simply assemble it in a large bowl instead if you prefer.
Other rhubarb recipes you might like
- Danish rhubarb pudding
- Rhubarb cake
- Rhubarb meringue cake
- Cold rhubarb soup
- Old-fashioned Danish Rhubarb Cake
Tips and tricks for the recipe
- Feel free to make the rhubarb compote the day before. That way, it has enough time to cool completely in the refrigerator.
- If you can’t find ladyfingers, you can replace them with Danish macarons. However, macarons are a bit crispier but can still be used when crushed.
- We usually use raw eggs from organic Danish hens when making this dessert. If you prefer, you can choose pasteurized eggs.
- Serve as a delicious spring or summer dessert after a nice meal.
Do you enjoy rhubarb desserts?Then you should also try Old-fashioned Danish Rhubarb Cake
Recipe for Rhubarb Tiramisu in a Glass
Here’s our recipe for an easy and delicious rhubarb trifle with mascarpone cream and ladyfingers. It’s a delightful dessert in a glass that can actually be called a rhubarb tiramisu.
We hope you feel inspired to try the recipe and make a delicious trifle with rhubarb next time you have guests or if you want to treat your family a little extra.
Rhubarb trifle with mascarpone cream
- 400 g rhubarb
- 65 g sugar
- 1 vanilla pod
- 2 eggs
- 50 g sugar
- 1 vanilla pod
- 250 g mascarpone
- 80 g ladyfingers savoiardi biscuits
- 4 tbsp port wine
- Fresh mint for garnish
Clean and cut the rhubarb into pieces of approximately 1 cm. In a saucepan, combine the rhubarb, vanilla seeds, the empty vanilla pod, and sugar. Bring it to a boil. Let the rhubarb compote simmer for about 5 minutes with the lid on, stirring occasionally.400 g rhubarb, 1 vanilla pod, 65 g sugar
- Once the rhubarb has cooked down well, the compote is ready. You can adjust the sweetness by adding extra sugar if desired, but I prefer the compote to have a tangy flavor. The mascarpone cream is sweet, and the tartness of the rhubarb compote should provide a fresh contrast to the sweet cream.
- After the compote is done, let it cool down and refrigerate.
Separate the eggs into yolks and whites.2 eggs
Whisk the egg yolks, vanilla seeds, and sugar together until airy. Then, stir in the mascarpone.50 g sugar, 1 vanilla pod, 250 g mascarpone
- Beat the egg whites until stiff peaks form, and gently fold them into the cream without deflating the mixture.
- Start by adding a layer of rhubarb compote at the bottom of the glass.
Break the ladyfingers into smaller pieces. Dip the pieces into port wine and place the equivalent of 1 whole ladyfinger on top of the compote.80 g ladyfingers, 4 tbsp port wine
- Add a generous spoonful of mascarpone cream on top.
- Repeat the three layers, ending with a layer of mascarpone cream.
- Optionally, garnish with some fresh mint and crushed ladyfingers.
- It’s recommended to refrigerate the desserts for a few hours before serving.
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