Rhubarb Tiramisu
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 8 hrs |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 15) |
Ingredients
- g 1,000 rhubarb
- 1 teaspoon vanilla sugar
- 50 grams sugar
- 500 g ladyfiners or
- 1 cake base (sponge cake), divided
- 500 g mascarpone
- 250 ml whipped cream
- 250 ml egg liqueur
- 200 g powdered suar
Print Recipe
Pin Recipe Instructions
- Wash and peel the rhubarb, cut into pieces as long as a thumb. Sprinkle with the sugar and let it steep for at least 1 hour. Then steam in a closed pot with a little water (a maximum of 2-3 tablespoons, if you like, you can also use white wine instead of water) for about 7 minutes (the pieces of rhubarb should still be recognizable as such!). Let cool down.
- In the meantime, whip the cream, stir with sugar, eggnog and mascarpone.
- Place half of the biscuit in a bowl, cut through if necessary, adjust a little to the contours, pour half of the rhubarb compote (do not drain !!!) over it, then the mascarpone mixture. Repeat the whole thing.
- Let the tiramisu soak in a cool place for at least 6 hours.
- The tiramisu looks particularly nice when you cover the surface with small amarettinis.
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