Rhubarb Trifle

Name: Rhubarb Trifle
Prep time: 60 min
Total time: 190 min
Ingredients: 8 ladyfingers; wood sorrel; 1 leaf gelatin leaf; 150 g mascarpone cheese; 150 ml heavy cream; 50 ml white wine; 1 orange zest; 15 g white sugar; 6 egg; 2 gelatin leaf; 150 ml heavy cream; 150 ml milk; 20 g white sugar; 4 stalks rhubarb; 1 orange; ¾ cup white sugar; 1 cup water

3h 10m

In this modernized recipe, Rhubarb is the star. Sweet and tart, with tons of flavors and textures, this dessert has it all.

The Trifle is a beloved British dessert whose history spans hundreds of years. For many people, it brings a flood of nostalgia with each spoonful.

Separate 6 eggs yolks from the whites in a bowl
Add 20 g of white sugar and whisk until thoroughly combined
Add 150 ml of milk to a saucepan on medium heat
Add 150 ml of heavy cream
Heat the milk and cream mixture. Remove from the heat as soon as it begins to bubble
Soak 2 gelatin leaves in very cold water
Add the warm liquid to the yolks in a thin, slow stream, while whisking
Transfer the mixture back to the saucepan on medium-low heat
Stir constantly until the mixture reaches 82 ºC. Remove from the heat
Squeeze the gelatin leaves to remove excess water. Add them to the custard base. Stir until completely dissolved
Transfer the egg custard to a bowl
Use a hand blender to blend until smooth. Take care not to incorporate air while blending
Cover with a cling film, slightly pressing it against the surface. Refrigerate until firm. The Egg Custard is ready
Trim and cut 4 stalks of rhubarb
Add ¾ cup of white sugar to a pan with 1 cup of water
Add 1 strip of orange peel. Bring the syrup to a boil
Add the rhubarb. When the liquid returns to a boil, cover with a lid and remove it from the heat
Let it cool to room temperature for 30m, until it cooks through. Reserve the liquid. The poached rhubarb is ready
Cut and place 2 ladyfingers in each of 4 cups
Cut the poached rhubarb into the length to fit the cups
Add the rhubarb to the cups
Soak 1 gelatin leaf in very cold water
Strain 400 ml of the rhubarb poaching liquid in a saucepan. Warm over low heat
Add 50 ml of white wine
Squeeze the excess water from the gelatin leaf. Add it to the warm rhubarb poaching liquid. Stir to dissolve the gelatin. Remove from heat
Pour the warm liquid evenly into the cups
Place the cups into the refrigerator for 1h until firm
Pour the egg custard on top of the gel
Return the trifle to the refrigerator until is ready to serve
Add 150 g of mascarpone cheese to a bowl
Add 150 ml of heavy cream
Add 15 g of white sugar. Whisk to soft peaks
Remove the trifle from the refrigerator
Add the mascarpone mixture on top of the egg custard
Garnish with orange zest and wood sorrel to taste
The Rhubarb Trifle is ready. Enjoy!