When it comes to hosting a successful dinner party, the dessert should ideally bring a sense of drama. As the final act it should have your guests on the edge of their seats when you bring it to the table. A room beautifully lit with dimmed lights and candles, a
carafe of port or a bottle of sticky wine, will help set the scene. With the bountiful supply of rhubarb in the garden, it seems only logical to put it to good use and make a tiramisu. Instead of the traditional coffee layers, I have combined the rhubarb with mandarin and cointreau. Allow it to sit in the fridge for a few hours or overnight to give the flavours time to seep throughout the dessert.
