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Rhubarb Ripple
Place cut rhubarb in round baking dish (2-1/2 qts) with Cinnamon stick. Combine 1 cup sugar with 2 tbsp. flour and scatter over fruit. Pour on water and add red food coloring if desired to the proper shade. Bake in hot oven for 25 min.
In bowl stir together 1 cup flour, 3 Tbsp. sugar, baking powder, salt and allspice and cinnamon. With 2 knives cut in shortening until crumbs. Whisk egg with 2 tbsp. milk. Add pecans to dry and mix in milk mixture stirring into soft dough. Turn out on floured board and knead gently 12 times. Pat into a circle. Cut in wedges and put on baked fruit. Brush with beaten egg.
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Sabayon
Extract juice from the oranges & lemons. Grate the rinds on a piece of waxed paper or in a small bowl. In the top of a double boiler over water just under boiling, beat egg yolks for 1 minute. Add grated orange and lemon rinds and all other ingredients except ice cream and strawberries. Keep beating until mixture attains the consistency of Hollandaise sauce and foams up a bit. Remove from heat. Make individual strawberry sundaes and liberally top with the sauce.
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Spiced Apples
Combine sugar, cinnamon and nutmeg and place in saucepan. Add water and boil for 1 minute.
Peel and core and slice 4 apples in half. Add a few at a time to syrup, cover and cook until tender.
Drain on wax paper and chill.
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Tiramisu
STEP ONE: Prepare Cream Mixture—
In an electric mixer, prepare cream mixture by whipping sugar and egg yolks on high speed until pale yellow and thick. With mixer on medium speed, add cream cheese and whip until smooth. Add mascarpone and Marsala. Mix until incorporated. Fold in whipped cream. Refrigerate.
STEP TWO:
Prepare Espresso Mixture-- To prepare espresso mixture, combine espresso, additional Marsala, sugar, and warm water.
STEP THREE:
To assemble, dip ladyfingers in espresso mixture. Place one layer of dipped ladyfingers on bottom of serving platter. Top with one layer of cream mixture. Add another layer of dipped ladyfingers, topped with a second layer of cream mixture. Sift cocoa over top.
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Zuccotto
Line a 1.2litre/2pint round-bottomed bowl or pudding basin with damp muslin or cheesecloth, leaving it hanging over the rim.
Put all but 3 Tbsp of the liqueur in a shallow dish, dip in the sponge fingers one at a time and use to line the bowl or basin, placing them sugared side outwards. Fill the bottom and any gaps with liqueur-soaked trimmings so that the lining is completely solid. Chill for 30 minutes. Reserve the remaining sponge fingers and liqueur.
Whip the cream with the icing sugar until very thick and standing in stiff peaks. Transfer three-quarters to a separate bowl. Stir the nuts and chocolate chips into the remaining one-quarter, then spread this over the sponge fingers to make an inner lining. Return to the refrigerator. Put the chocolate pieces and remaining 3 Tbsp liqueur in a heatproof bowl. Stand the bowl over a pan of gently simmering water and heat gently, stirring occasionally, until the chocolate has melted and is smooth. Remove from the heat and leave to cool slightly, then stir into the remaining whipped cream. Use to fill the centre of the bowl or basin and smooth over the surface. Cover with the remaining sponge fingers dipped in the rest of the liqueur. Press the sponge fingers down firmly, then cover with the muslin. Place a plate with heavy weights on top and chill overnight.
To serve, remove the weights and unfold the muslin, then run a palette knife carefully between the muslin and the bowl/basin. Invert a serving plate over the mould and turn the Zuccotto out onto it. Carefully remove the muslin. Decorate with alternate sections of sifted cocoa powder and icing sugar. Fold a circle of greaseproof paper into 8 sections, then cut out each alternate one. Place over the Zuccotto and sift over the cocoa powder, then move the paper around so that the cocoa powder is covered and sprinkle with the icing sugar. If you are in a rush the Zuccotto can, of course, be simply dusted with either icing sugar or cocoa instead of both but the decoration is worth the effort for a special occasion.
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