Matt Tebbutt served up rhubarb and ginger ‘tiramisu’ with Savoiardi sponge biscuits on Saturday Kitchen.

The ingredients for the rhubarb and ginger are: 2cm piece fresh ginger, sliced, 6 pieces sweet crystallised ginger, 250ml ginger wine, 100g soft brown sugar and 500g rhubarb, cut into 2cm pieces.

For the cream,: 6 free-range eggs, separated, 125g caster sugar, 500g mascarpone, 6 tbsp Marsala, 30 Savoiardi sponge biscuits and 50g flaked almonds, toasted.

See recipes by Matt in his book titled: Matt Tebbutt’s Pub Food availale from Amazon now.