Bock beer tiramisu with rhubarb-strawberry ragout

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   For the tiramisu: Bring the sugar to the boil with the water and stir until it becomes a dark caramel. Deglaze with orange juice and boil down thoroughly. Let it cool down, mix with the Doppelbock and season with lemon juice.

2. 2

   Soak gelatine in cold water. Beat the egg yolks and icing sugar with a hand mixer until frothy. Stir in mascarpone, dark beer and lemon juice. Whip cream until stiff.

3. 3

   Squeeze the gelatine, melt it with a little beer and add it to the mascarpone mixture. Beat the egg whites with the sugar until stiff, mix with the cream and fold into the mascarpone mixture. Line a mould with the lady fingers and sprinkle with the beer liquid.

4. 4

   Spread the mascarpone mixture over it and let it set in the refrigerator. Sprinkle with cocoa powder before serving.

5. 5

   For the rhubarb-strawberry ragout: Wash the rhubarb and peel the skin, cut off the end pieces. Cut the rhubarb into small pieces.

6. 6

   Cut the vanilla pod in half and scrape it out. Put brown sugar with the lemon juice in a pot and caramelise. Deglaze with bock beer and water. Add the rhubarb peel and vanilla and boil thoroughly.

7. 7

   Season to taste with sugar and lemon juice if necessary. Pass the jus through a fine sieve.

8. 8

   Steam rhubarb pieces with some rhubarb stock until soft. Collect the escaping juice and add it to the juice. Mix the Mondamin, thicken the juice and let it cool down. Finely dice the strawberries and add them to the cooled stock with the rhubarb.

9. 9

   Distribute the fruit ragout on the plates, portion the tiramisu and arrange on the ragout. Garnish with mint.