Sommerliches Tiramisu ins Glas geschichtet, Vickys Healthy Dreams
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Strawberry-Rhubarb Tiramisu

Zubereitungszeit15 Min.
Waiting time4 Stdn.
Portionen: 6 Jars
Autor: Vicky - Healthy Dreams



  • 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)


  • 250 g mascarpone
  • 200 g curd or yogurt
  • 20 g icing sugar
  • pulp of one vanilla bean or vanilla aroma
  • 200 g whipped cream


  • 150 g (wholemeal) biskuits (ladyfinger)
  • 60 g strawberries
  • lemon balm


  • 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!