Hello lovelies, finally it’s strawberry time, I have longed for it and now I’m happy to share many strawberry recipes with you. It starts with a strawberry rhubarb tiramisu. A modification of the classic, of course in a vegan version, with a fruity layer of strawberries and rhubarb, as rhubarb still has season in June. This way the tiramisu gets a nice harmony through the tartness of the rhubarb and the sweetness of the first sun kissed strawberries.
Since it’s difficult to get vegan sponge fingers, I always bake a quick sponge cake for my tiramisu. This consists of only a few ingredients, is baked quickly and you can prepare it easily. The cream is a blend of vegan ricotta (such as this), curd and soy cream. So it turns out really fluffy and creamy. In between a layer of rhubarb compote and fresh strawberries - heavenly, right? The perfect summer dessert, if you ask me.
Recipe
And now here is the recipe for strawberry rhubarb tiramisu:
Strawberry rhubarb tiramisu
Ingredients
Rhubarb compote
- 300 gr (10.5 oz.) rhubarb alternatively strawberries
- some water
- 1 Tbsp maple syrup
- 1 Tsp vanilla extract
Sponge cake
- 75 ml (1/3 cup) soy milk or any other plant-based milk
- 200 ml (1 cup) sparkling water
- 100 gr (1/2 cup) raw cane sugar
- 1 tsp vanilla extract
- Zest 1 lemon
- 250 gr (2 cups) spelt flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 Tbsp apple cider vinegar
Creme
- 120 gr (4 oz.) Ricotta vegan (e.g. New Roots)
- 150 gr (5 oz.) curd vegan
- 2 Tbsp lemon juice
- 75 gr (1/3 cup) powdered sugar
- 300 ml (1 ¼ cup) soy cream whippable
- 200 gr (7 oz.) strawberries
Instructions
Rhubarb compote
- Finely chop the rhubarb and put all ingredients in a pot
- Let simmer for 10-15 minutes until the rhubarb is soft and slightly fallen apart
Sponge cake
- Preheat the oven to 180°C (356°F)
- Mix flour, sugar, baking soda and baking powder in a bowl, add the moist ingredients and mix until smooth
- Put into a greased or with baking paper covered square baking pan (approx. 20x30 cm/8x12”) and bake for 20 minutes – check with a stick if well done
Creme
- Put ricotta, curd, powdered sugar, lemon juice and vanilla in a bowl and mix until creamy
- Whip the soy cream until it’s firm and carefully fold in the ricotta curd mix
Tiramisu
- Cut the strawberries in slices
- Cut the cooled off sponge cake in half horizontally and place one half in a casserole (approx. 20x30 cm/8x12“). Coat it with half of the compote and place the strawberry slices on it. Then add half of the cream on top
- Repeat with the 2nd half of the sponge cake, finish with the cream and powder the tiramisu with strawberry powder/cocoa
- Let it steep in the fridge for 4-6 hours
Notes
The tiramisu tastes best if you let it sit in the fridge for a few hours. Of course you can make this version with strawberries only. Instead of the rhubarb compote just make a compote of strawberries (you can simply exchange rhubarb with strawberries in the recipe). And if you like it a little fresher or want to try something new, then you can add some peppermint or lemon verbena to the cream and/or the compote. This gives the tiramisu an extra special taste.
Have you ever tried a tiramisu with fruits or do you like the classic? I also created a recipe for the classic version which you can find here. I think both versions are delicious, but now in summer of course the fruity strawberry rhubarb tiramisu is my favorite.
Love, Verena
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