Strawberry Rhubarb Tiramisu with Vanilla Bean & Orange Blossom

Ladyfingers

1. Preheat the oven to 350F. Line two baking sheets with parchment paper. Place a large round piping tip in a piping bag.

2. Place the egg yolks, 1/2 cup sugar, vanilla and salt in the bowl of a stand mixer. Beat on medium speed until pale and fluffy. Add the sourdough, if using and mix until well combined. Transfer to a large bowl. Clean and dry the bowl and whisk of the stand mixer well. You don’t want any egg yolks in the whites or they will not whip up light and fluffy.

3. Add the egg whites to the clean bowl and beat on high until soft peaks form. Slowly add the remaining sugar a spoonful at a time and continue beating for 2 minutes until thick and glossy.

4. Fold the egg whites into the yolks in batches until combined. Sift in the flour and arrowroot and gently fold until no dry streaks remain. Transfer the batter to a piping bag.

5. Pipe the batter into 4 inch logs on the baking sheet, about 2 inches apart. Dust generously with powdered sugar.

6. Bake for 12 to 15 minutes or until lightly golden and firm to touch. Let cool for 10 minutes before transferring to a cooling rack. Cool completely before assembling.

Strawberry–Rhubarb Syrup & Compote

1. Place the rhubarb, sugar, water, lemon juice, and vanilla bean seeds and pod in a medium pot over medium heat. Bring to a gentle boil and simmer 5 minutes, until the rhubarb begins to soften.

2. Add the strawberries and lightly mash to release their juices, taking care not to purée. Simmer another 5–7 minutes, until the rhubarb is completely tender and the strawberries are softened but still in pieces.

3. Remove from the heat and let steep for 10–15 minutes. Discard the vanilla pod and stir in the orange blossom water.

4. Strain through a fine sieve, pressing gently. Reserve both the syrup and the fruit compote. Cool completely before assembling.

Mascarpone Cream

1. In a stand mixer, whisk the heavy cream on medium-high speed for 3–4 minutes, until medium peaks form. Transfer to a bowl.

2. Using the same mixer fitted with the paddle attachment, beat the mascarpone until creamy. Add in 1/2 cup of the cooled strawberry–rhubarb syrup and mix until combined.

3. Gently fold the whipped cream into the mascarpone mixture in thirds until incorporated.

Assembly

1. Swirl the ladyfingers briefly in the strawberry–rhubarb syrup, about 1–2 seconds per side, then arrange in an even layer along the bottom of your serving dish — an 8×8-inch square, a similar-sized baking dish, or individual ramekins or glasses.
2. Spoon half of the strawberry–rhubarb compote across the ladyfingers, spread a thin layer of mascarpone cream overtop, then scatter with half of the sliced strawberries.
3. Repeat with another layer of soaked ladyfingers, the rest of the compote, a second thin layer of mascarpone cream, and the rest of the sliced strawberries.
4. Finish with a generous layer of the remaining mascarpone cream, smoothing gently to cover the fruit.
5. Cover and refrigerate for at least 6 hours, or preferably overnight, before serving.