Rhubarb tiramisu

Name: Rhubarb tiramisu
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 300 g Rhubarb; 50 g + 125 g sugar; 9–12 Ladyfingers; 7-10 Tbsp Juice of 2 oranges (about 120 ml); 500 g Mascarpone; 500 g Low-fat curd; 1 package Vanilla sugar; 2 TABLESPOONS Pistachio kernels

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

300 g Rhubarb
50 g + 125 g sugar
9–12 Ladyfingers
7-10 Tbsp Juice of 2 oranges (about 120 ml)
500 g Mascarpone
500 g Low-fat curd
1 package Vanilla sugar
2 TABLESPOONS Pistachio kernels

Directions

1
For the compote, clean and wash the rhubarb and cut the stems into small pieces. Caramelise 50 g sugar in a pot. Add half the rhubarb. Simmer for about 5 minutes. Add the rest of the rhubarb and simmer for about 1 minute more.
2
Pour into a bowl and leave to cool.
3
Place the lady fingers close together in an ovenproof dish (e.g. 18 x 24 x 5 cm) and sprinkle with the orange juice.
4
For the cream, mix mascarpone, quark, 125 g sugar and vanilla sugar. Spread the cream loosely on the lady fingers, spread the rhubarb compote in splodges and fold lightly into the quark cream.
5
Tiramisu should be covered and left to cool for about 2 hours. Roughly chop the pistachios. Sprinkle Tiramisu with them before serving.