Rhubarb Tiramisu by Geoffrey Smeddle from The Peat Inn by St Andrews, Fife

Geoffrey Smeddle is the chef-patron of The Peat Inn, by St Andrews, Fife. He and his wife Katherine have run The Peat Inn since June 2006, winning a Michelin star and a grade of 8 out of 10 in the Good Food Guide along the way. This recipe combines seasonal ingredients at their peak, cooked and presented in a distinctive manner, to bring out their very best.

Geoffrey will be taking part in ScotHot, Scotland’s leading food, drink, hospitality and tourism trade show. He will be demonstrating his chef skill and technique on the brand new Staff Canteen Live stage at 12 midday on Wednesday 15th March.

ScotHot is free to attend, but visitors must register online at www.scothot.co.uk

Ingredients: Serves 8

Rhubarb:

8 trimmed sticks of rhubarb

4-6 tbsp soft brown sugar

2-3 drops Angostura bitters

For the sponge:

65g plain flour

65g potato starch

175g egg whites

125g caster sugar

100g egg yolk

For the mascarpone:

50g egg yolks

70g caster sugar

300g mascarpone

200ml double cream

50ml amaretto liqueur

20g juice collected from the baked rhubarb

2 sheets of leaf gelatine, soaked in iced water until soft

Method:

1.  Place the rhubarb in an ovenproof tray, sprinkle with the sugar, 2-3 dessertspoons of water and the Angostura bitters. Cook in a pre-heated oven at 180c until the rhubarb is tender (10-15 minutes), baste the juices and cool. Cut out four batons per portion (1 cm across and 4cm long) for garnish later. Cut the remaining rhubarb into batons 2.5cm long to lay later across the sponge base. 

2.  For the sponge, whisk the egg white and sugar to soft peak, add the egg yolk, briefly whisk to combine. Sieve the flour and starch into the egg mixture and fold in then spread on a large tray lined with parchment paper and bake in a pre heated oven 180c for 12 minutes. Cool before cutting into rectangle bases measuring about 2.5cm by 10cm.

3.  For the mascarpone, whisk the egg yolk and sugar together to ribbon stage. Add the mascarpone and beat in until smooth. Add the cream, whisking until stiff. Heat the amaretto liqueur and rhubarb juice then dissolve the softened gelatine in it. Fold into the cream mixture and transfer to a piping bag.

4.  To serve, brush the sponge bases with some amaretto liqueur then pipe the mascarpone cream neatly on top, cover with the short rhubarb batons. Lay two fingers of sponge on each plate and arrange some of the longer batons of rhubarb on the plate, serve at once.

In association with Taste Communications.

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