Strawberry and rhubarb tiramisù
Ingredients
for 6 portions
850 g | rhubarb, peeled, chopped |
100 g | sugar |
1 dl | water |
1 tbsp | lemon juice |
150 g | sponge fingers, coarsely crushed |
150 g | plain organic cream cheese |
150 g | cream quark |
250 g | mascarpone |
250 g | strawberries, cut into slices |
2 tbsp | icing sugar |
1 tbsp | lemon juice |
some | peppermint leaves, to decorate |
How it's done
Rhubarb
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.
Tiramisu
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.
Strawberries
Mix the strawberries, sugar and lemon juice, spoon on top of the quark mixture, and garnish.
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