Apple-rhubarb tiramisu with curd and sour cream

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the rhubarb into pieces. Peel, halve and core the apple and cut it into slices. Put 150 ml juice, 75 g sugar, vanillin sugar, rhubarb and apple slices in a pot, bring to the boil, cover and simmer for 4-5 minutes. Stir red fruit jelly powder and 4 tbsp. juice until smooth. Stir into the boiling groats and bring to the boil briefly.

2. 2

   Let it cool down. Wash the orange and grate dry. Finely grate the orange peel. Halve the orange and squeeze the juice. Soak the gelatine. Mix sour cream, quark, orange peel and 100 g sugar. Place half of the sponge cake in an ovenproof dish (9 x 20 cm; 6 cm high). Sprinkle with half of the orange juice. Pour the groats over it. Squeeze out the gelatine, dissolve and mix with approx. 3 tbsp. quark cream in the pot.

3. 3

   Place half of the sponge cake in an ovenproof dish (9 x 20 cm; 6 cm high). Sprinkle with half of the orange juice. Pour the groats over it. Squeeze out the gelatine, dissolve and mix with approx. 3 tbsp. quark cream in the pot. Then stir into the rest of the cream. Spread half of the cream evenly on top. Squeeze the rest of the biscuits into the cream, sprinkle with the rest of the orange juice. Add the rest of the cream and smooth it down. Chill the Tiramisu for about 2 hours. Sprinkle with pistachios

4. 4

   Then stir into the rest of the cream. Spread half of the cream evenly on top. Squeeze the rest of the biscuits into the cream, sprinkle with the rest of the orange juice. Add the rest of the cream and smooth it down. Chill the Tiramisu for about 2 hours. Sprinkle with pistachios

5. 5

   waiting time approx. 3 hours

Nutrition Facts

KCAL
320 kcal

CARBS
48 g

FATS
9 g

PROTEINS
10 g