Cornish Strawberry-Rhubarb Tiramisu

What a beautiful day! I don’t have to go to work today – an extra day off. I saw even the sun today and was tempted to lie down in the garden, in the sun.

 

It almost felt like holiday! At least a few features were fitting: no work, sun.

Of course having these two features and adding Cornwall to it would make things perfect.

Well it was a great time in Cornwall. There are tons of good memories.

Tintagel castle (with guard dog)

you have a great view from up there

nice fishing villages

the harbour of St. Ives

view from Lands End

the Minack Theatre ...

... with a nice view as well

 

The memories also have to do with food. I can’t remember how many Cornish pasties, but “I had them all!” and would I have had more time, even more.

Well, in between, of course there needs to be time for a good old cream tea with fine Cornish clotted cream.

From the past back to the present.

That brings us also to a blog challenge: Best of British, which features, what a surprise, the region of Cornwall this month.

More about this blog challenge you find here (Chocolate Log Blog) and here (The Face of New World Appliances) and here (London Unattached).

Let's talk food then.

Cornish Strawberry-Rhubarb Tiramisu

What do we need then for this waistline developing dish (if you are careful, nothing might happen, though)?

Let’s talk food then (of course I know that tiramisu is not Cornish, but clotted cream is not Italian).

Ingredients

200 g strawberries

200 g rhubarb

250 g mascarpone

250 g Cornish clotted cream (that is what it makes Cornish)

8 sponge fingers (at least)

one vanilla pod

5 teaspoons of vanilla sugar

one tablespoon of fructose

8 cl of strawberry liqueur (you might meed more when you like to drink during the preparation)

some wild strawberries

50 g of white chocolate

Then do it

Oh, you want me to tell you. Good!

Line a 24 x 24 cm form with the sponge fingers. You can add more in a second layer if you feel like it. 

Use the strawberries and rhubarb to make a nice compote in a pot on a medium heat. Add here also 4 cl of the liqueur (to the pot – and one to yourself if you have to (I’m not encouraging drinking though)) and the fructose. Cook it until the rhubarb starts to melt.

In the meantime whip up the mascarpone and the clotted cream together with the vanilla sugar and the seeds from the vanilla pod (if you can get only cheap dry vanilla pods, don’t bother using them). Well, and don’t forget to add 4 cl of the liqueur here as well (yes, I know). You get a slightly pinkish cream.

Spoon the compote over the sponge fingers. Do it carefully, you don’t want to make a mess, do you?

 

If you have managed, you can spoon over the slightly pinkish cream. Then you have to decide, what to do with the remaining cream you didn’t manage to get from the bowl.

Although I got unexpected company in the kitchen, I didn’t do what you might think I did.

(That is Willy. I try to keep an eye on him while his owner is away - EXTRA CHALLENGE! No worries, we get by!)

The whole thing we finish off with some nice wild strawberries I just got fresh from my garden today (while keeping an eye on Willy and Lucy – OK – Molly was also visiting – three dogs – no worries).

Finally or last but not least, grate the white chocolate on top.

Put it as it is in the fridge for a few hours and then indulge!

That should be all then. Now I can continue enjoying my holiday in "Cornwall".