Tiramisu with rhubarb compote in glass

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash and clean the rhubarb, cut in half lengthwise and cut into pieces about 1 cm wide. Boil 150 ml water with syrup and 25 g sugar. Add the rhubarb and cook for about 1 minute. Pour the rhubarb through a sieve, collecting the stock. Set aside approx. 4 tbsp. brew. Pour the rest of the brew back into the pot and bring to the boil again. Stir starch with 2 tbsp. cold water until smooth. Bind the brew with it. Cook for about 2 minutes, stirring continuously. Add the rhubarb to the stock again, stir and place in a flat, slightly larger container, allow to cool and chill for about 15 minutes

2. 2

   Stir mascarpone until smooth. Separate eggs. Beat the egg yolks and 75 g sugar with the whisk of the hand mixer for approx. 4 minutes and fold into the mascarpone. Beat the egg whites until stiff and finally add vanilla sugar. Carefully fold the egg whites into the mascarpone mixture

3. 3

   Cut the biscuits in half. Fill half of the cream into a piping bag and distribute in 4 glasses (500 ml??). Place 2 half sponge cakes on the cream, sprinkle with the brew and distribute the compote on the sponge cakes, up to 4 tsp. Pour the rest of the cream onto the compote. Sprinkle with cocoa, add 1 tsp. compote and decorate with chocolate rolls.

4. 4

   Waiting time approx. 15 minutes

Nutrition Facts

KCAL
660 kcal

CARBS
44 g

FATS
48 g

PROTEINS
11 g