Tiramisu with rhubarb 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 jelly and 1 sachet of vanilla sugar. Add the rhubarb and cook for 1-2 minutes. Pour the rhubarb through a sieve, collecting the stock. Set aside approx. 4 tbsp. brew. Process the rest of the brew in another way

2. 2

   Stir mascarpone until smooth. Separate eggs. Beat the egg yolks and 75 g sugar with a whisk of the hand mixer for approx. 4 minutes and fold into the mascarpone. Beat the egg whites until stiff and finally pour in 1 packet of 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 each). Place 2 half sponge cakes on the cream, sprinkle with the brew and distribute the compote on the sponge cakes, up to 4 tsp. Spray 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. 5 minutes

Nutrition Facts

KCAL
620 kcal

CARBS
34 g

FATS
47 g

PROTEINS
11 g