Keine Kamera verfügbar. Bitte Zugriff auf Kamera erlauben und Applikation neu starten.
Strawberry and rhubarb tiramisù
30 m active | 2 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 513
  • Fat about 32g
  • Carbohydrates about 43g
  • Protein about 10g
This is needed
This is needed for 6 portion
  • 1 dl water
  • 850 g rhubarb, peeled, chopped
  • 100 g sugar
  • 1 tbsp lemon juice
  • 150 g sponge fingers, coarsely crushed
  • 150 g plain organic cream cheese
  • 250 g Mascarpone
  • 150 g cream quark
  • 250 g strawberries, cut into slices
  • some peppermint leaves, to decorate
  • 2 tbsp icing sugar
  • 1 tbsp lemon juice
  • For 6 glasses, approx. 300 ml each
View these products
And that's how it's done
And that's how it's done
Put the rhubarb in a pan with the sugar, water and lemon juice. Simmer, covered, for approx. 5 mins. until just tender, then set aside to cool. Remove approx. 100 ml of rhubarb juice and set aside.
Divide half the sponge fingers among the glasses and spoon half the rhubarb compote on top of the sponge. Mix the cream cheese, quark, and Mascarpone with the reserved rhubarb juice. Spread half the quark mixture on the rhubarb, distribute the remaining sponge fingers on top, and chill again for approx. 5 mins. Layer the remaining rhubarb compote and the quark mixture as described above. Cover and refrigerate for approx. 2 hrs.
Mix the strawberries, sugar and lemon juice, spoon on top of the quark mixture, and garnish.