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 + 125 g sugar; 2 packages Vanilla sugar; 2 coated tablespoons of cornflour; 125 g large meringue shells; 250 g Whipped cream; 500 g Mascarpone; 500 g Edible quark (20 % fat); 7-10 Tbsp Cocoa

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

1 kg Rhubarb
125 g + 125 g sugar
2 packages Vanilla sugar
2 coated tablespoons of cornflour
125 g large meringue shells
250 g Whipped cream
500 g Mascarpone
500 g Edible quark (20 % fat)
7-10 Tbsp Cocoa

Directions

1
For the compote, clean, wash and chop the rhubarb. In a saucepan, mix with approx. 125 g sugar and leave to stand for approx. 15 minutes.
2
Add 200 ml water and 1 sachet of vanilla sugar and 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 about 1 minute.
3
Season with sugar and let it cool down.
4
For the cream meringue, divide into pieces. Whip the cream until stiff, while pouring in 1 sachet of vanilla sugar. Mix mascarpone, quark and 125 g sugar. Fold cream first, then 80 g meringue into the cream.
5
Pour into a large bowl. Spread the compote over it. Sprinkle the rest of the meringue over it and dust with cocoa.