Strawberry Rice Pudding À La Tiramisu
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 3 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g rice puddin
- 500 ml milk
- sugar
- 500 g strawberries
- 100 g ladyfiners
- 2 cl liqueur, e.g. Contreau, Amaretto, Apricot Brandy or apple or orange juice
- 1 sachet preserving sugar for strawberry sauce, approx. 84 g
- 200 g cream
Print Recipe
Pin Recipe Instructions
- Ideally, prepare the rice pudding with the milk the day before according to the instructions on the packet and let it cool down. Stir occasionally and, if necessary, add a little milk to get a creamy consistency. Sweeten to taste.
- Wash the strawberries with the stalk, pat dry with kitchen paper, cut away the stalk and quarter.
- Line a large square dessert bowl or casserole dish with ladyfingers and soak them with the liqueur or juice.
- Process 250 g of the strawberries with the preserving sugar to make strawberry sauce according to the instructions on the packet. I don`t like it that sweet, so I don`t use the whole pack of preserving sugar. Possibly set aside 2 cl sauce for decoration. Spread the sauce on the ladyfingers. Add the remaining quartered strawberries to the sauce.
- Whip the cream very stiff with a little sugar and fold into the cold rice pudding. Spread the rice pudding on the strawberries.
- Let it steep in the refrigerator for at least 2 hours. If necessary, decorate with the remaining strawberry sauce.
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