Rhubarb compote on mascarpone meringue cream

Name: Rhubarb compote on mascarpone meringue cream
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 1 kg Rhubarb; 125 g + a little + 125 g sugar; 2 packages Vanilla sugar; 2 TABLESPOONS Cornstarch; 125 g large meringue shells; 250 g Whipped cream; 500 g Mascarpone; 500 g cream quark (40 % fat); 7-10 Tbsp Cocoa

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

1 kg Rhubarb
125 g + a little + 125 g sugar
2 packages Vanilla sugar
2 TABLESPOONS Cornstarch
125 g large meringue shells
250 g Whipped cream
500 g Mascarpone
500 g cream quark (40 % fat)
7-10 Tbsp Cocoa

Directions

1
Clean, wash and cut the rhubarb into pieces. Put them in a pot and sprinkle with 125 g sugar; let them stand for about 15 minutes.
2
Add 200 ml water and 1 vanilla sugar, bring everything to the boil. Cover and simmer for about 5 minutes. Stir starch and 5 tablespoons of water until smooth. Stir into the boiling compote and simmer while stirring for at least 1 minute, sweeten if necessary.
3
Let it cool down.
4
Break meringue into small pieces. Whip the cream until stiff and allow 1 vanilla sugar to trickle in. Mix mascarpone, quark and 125 g sugar. Fold cream first, then 80 g meringue into the cream. Put the cream in a large bowl.
5
Spread the compote over it. Sprinkle the remaining meringue over it and sprinkle with cocoa.