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

Ingredients

6 people

Hint:


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@bettbossi.ch

Rhubarb

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

Cream

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

Tiramisu

100g sponge fingers, trimmed to fit the width of the loaf tin, if necessary
250g strawberries, cut into slices
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Utensils

One loaf tin (approx. 20 cm), lined with baking paper

How it's done

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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