Tira mi su with rhubarb sorbet

This dessert was featured in the 1990 Seppelts Menu of the Year. The final decision on the presentation came very late in the piece. A promising young pastry chef at the Hyatt, James Fenn, suggested cutting the tira mi su into a perfect diamond shape and dusting it with cocoa powder. Thin slices of rhubarb compôte, like petals, were carefully placed alongside the tira mi su.

The sensuous rhubarb sorbet, the cherry blossom imagery, and the rich flavour of the tira mi su are reminisce