Strawberry and rhubarb tiramisù

Strawberry and rhubarb tiramisù

Total: 2 hr 30 Min. | Active: 30 Min.
Nutritional value / portion: 513 kcal
, Fat: 32 g
, Carbohydrate: 43 g
, Protein: 10 g


6 portions


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


850g rhubarb, peeled and cut into pieces (yields approx. 600 g)
100g sugar
1dl water
1tbsp lemon juice


150g sponge fingers, coarsely crushed
150g plain organic cream cheese
150g cream quark
250g Mascarpone


250g strawberries, sliced
2tbsp icing sugar
1tbsp lemon juice
some peppermint leaf to decorate
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For 6 glasses, approx. 300 ml each

How it's done


Put the rhubarb in a pan with the sugar, water and lemon juice. Simmer, covered, for approx. 5 mins. until just tender, then set aside to cool. Remove approx. 100 ml of rhubarb juice and set aside.


Divide half the sponge fingers among the glasses and spoon half the rhubarb compote on top of the sponge. Mix the cream cheese, quark, and Mascarpone with the reserved rhubarb juice. Spread half the quark mixture on the rhubarb, distribute the remaining sponge fingers on top, and chill again for approx. 5 mins. Layer the remaining rhubarb compote and the quark mixture as described above. Cover and refrigerate for approx. 2 hrs.


Mix the strawberries, sugar and lemon juice, spoon on top of the quark mixture, and garnish.


Peeling rhubarb

Peeling rhubarb

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