Rhubarb with mascarpone cream

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
4 2
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 500 g Rhubarb
  • 1-2 TEASPOONS Cornstarch
  • 5-6 Tbsp Sugar
  • 10 Ladyfingers
  • 2-3 TABLESPOONS Amarettini (Italian almond biscuits)
  • 3-4 Tbsp Amaretto liqueur
  • 250 g Low-fat curd
  • 100 g Mascarpone
  • 1 package Bourbon vanilla sugar
  • 7-10 Tbsp Cocoa

Directions

  1. 1

    Clean, wash and chop the rhubarb. Bring to the boil with 4-5 tablespoons of water and simmer for about 2 minutes. Stir starch and 1-2 tbsp. water until smooth. Stir into the rhubarb, continue to simmer briefly. Season to taste with 3-4 tbsp. sugar. Let cool down for about 30 minutes.

  2. 2

    Coarsely crush 6 sponge fingers. Divide into 4 bowls with Amarettini. Sprinkle with Amaretto. Mix quark, mascarpone, vanilla sugar and 2 tablespoons sugar

  3. 3

    Spread rhubarb and mascarpone cream on the biscuits. Chill for at least 1 hour. Dust with cocoa. Decorate with remaining lady fingers

Nutrition Facts

KCAL
330 kcal
CARBS
38 g
FATS
12 g
PROTEINS
12 g

Categories & Tags

Dessert