Strawberry-Rhubarb Tiramisù


2hr 30m
Preparation/cooking time: ca. 30m + Refrigerate: ca. 120m

Servings
For 6 servings


Nutritional Information

Contains 513 Kcal, 10g Protein, 43g Carbohydrates, 32g Fat


Ingredients

  • 850 g rhubarb, peeled, cut into pieces (yields approx. 600 g)
  • 100 g sugar
  • 1 dl water
  • 1 tbsp. lemon juice
  • 150 g sponge fingers, coarsely crushed
  • 150 g plain organic cream cheese
  • 150 g quark made with cream
  • 250 g mascarpone
  • 250 g strawberries, cut into slices
  • 2 tbsp. icing sugar
  • some peppermint leaves to decorate

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Instructions

  • Put the rhubarb in a pan with the sugar, water and lemon juice. Simmer, covered, for approx. 5 minutes until just tender, then set aside to cool. Remove approx. 100 ml of rhubarb juice and set aside.
  • Distribute 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 for approx. 5 minutes. Layer the second half of the rhubarb and the quark mixture as described above. Cover and chill for approx. 2 hours.
  • Mix the strawberries, sugar and lemon juice, spoon on top of the quark mixture, and garnish.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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