Strawberry-Rhubarb Tiramisu
Zubereitungszeit15 Min.
Waiting time4 Stdn.
Portionen: 6 Jars
Zutaten
Erdbeer-Rhabarber-Kompott
- 250 g rhubarb
- 50 ml wateer
- 1 tsp lemon juice
- 40 g coconut sugar or sweetener of choice
- 160 g strawberries
- 1 tbs Cointreau (optional)
Mascarpone-Creme
- 250 g mascarpone
- 200 g curd or yogurt
- 20 g icing sugar
- pulp of one vanilla bean or vanilla aroma
- 200 g whipped cream
Toppings
- 150 g (wholemeal) biskuits (ladyfinger)
- 60 g strawberries
- lemon balm
Anleitungen
- Wash and peel the rhubarb. Cut the rhubarb into small pieces. Add sugar, lemon juice and water together with the rhubarb pieces in a pot and cook for about 10 minutes on low heat.
- Meanwhile, wash the strawberries and add it to the rhubarb compote mixture. Cook for another five minutes, then set aside. Roughly puree compote with a blender.
- For the creamy layer mix mascarpone, curd, sugar and vanilla bean paste by using a whisk. Beat the whipped cream until stiff and carefully fold it in.
- Put some strawberry-rhubarb compote in a small bowl. Optionally mix in 1 tablespoon of Cointreau.
- Divide the wholemeal ladyfingers in half, dip them into the compote-cointreau mixture and layer on the bottoms of the jars. Spread the cream and strawberry-rhubarb compote on top. Repeat the process until the glasses are full. Finish with compote, fresh strawberries and lemon balm.
- Store the tiramisu in the fridge for about 4 hours so that the biscuits can soak through. Serve directly from the fridge!