Frozen rhubarb & strawberry tiramisu

Frozen rhubarb & strawberry tiramisu

Total: 4 hr 45 Min. | Active: 45 Min.
vegetarian
Nutritional value / person: 355 kcal
, Fat: 18 g
, Carbohydrate: 42 g
, Protein: 7 g

Clotted cream comes from England where it is traditionally served with scones and strawberry jam as part of an afternoon tea or cream tea. A true Englishman will always put the strawberry jam on the scones first and spoon the clotted cream on top. Clotted cream is made in a similar way to Swiss cream – the fats in the milk result in cream forming on top of the fresh milk. To make clotted cream, the milk is then gently heated until little clots form in the layer of cream. The thickened cream is then scooped off the top. Clotted cream has a similar consistency to soft butter, however the flavour (and fat content) is more like that of mascarpone.

Ingredients

6 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Rhubarb

1 dl water
100 g sugar
400 g rhubarb, cut into slices approx. 1 cm wide

Cream

250 g clotted cream
150 g plain greek yoghurt
40 g sugar

Tiramisu

100 g sponge fingers, trimmed to fit the width of the loaf tin, if necessary
250 g strawberries, cut into slices
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How it's done

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Rhubarb

Bring the water to the boil with the sugar. Reduce the heat, add the rhubarb, simmer for approx. 5 mins. until just soft. Drain the rhubarb, retain the rhubarb liquid, leave both to cool.

Cream

Combine the clotted cream, yoghurt and sugar, stir until smooth.

Tiramisu

Place half of the sponge fingers along the base of the tin. Drizzle with a little of the reserved rhubarb liquid. Top with half of the strawberries and half of the cream. Arrange the rest of the sponge fingers on top and drizzle with the remainder of the rhubarb liquid. Top with half of the rhubarb and the remainder of the cream, cover and freeze for approx. 4 hrs.

To serve

Take the tiramisu out of the freezer approx. 15 mins. prior to serving, remove from the tin, top with the remainder of the rhubarb and strawberries. Cut the tiramisu into slices, plate up.

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