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Frozen rhubarb & strawberry tiramisu
Nutrition facts per serving:
- Energy in kcal about 355
- Fat about 18g
- Carbohydrates about 42g
- Protein about 7g
This is needed
This is needed
for 6 people
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Rhubarb
- 1 dl water
- 100 g sugar
- 400 g rhubarb, cut into slices approx. 1 cm wide
Cream
- 250 g clotted cream
- 150 g plain greek yoghurt
- 40 g sugar
Tiramisu
- 100 g sponge fingers, trimmed to fit the width of the loaf tin, if necessary
- 250 g strawberries, cut into slices
And that's how it's done
And that's how it's done
Rhubarb
Bring the water to the boil with the sugar. Reduce the heat, add the rhubarb, simmer for approx. 5 mins. until just soft. Drain the rhubarb, retain the rhubarb liquid, leave both to cool.
Cream
Combine the clotted cream, yoghurt and sugar, stir until smooth.
Tiramisu
Place half of the sponge fingers along the base of the tin. Drizzle with a little of the reserved rhubarb liquid. Top with half of the strawberries and half of the cream. Arrange the rest of the sponge fingers on top and drizzle with the remainder of the rhubarb liquid. Top with half of the rhubarb and the remainder of the cream, cover and freeze for approx. 4 hrs.
To serve
Take the tiramisu out of the freezer approx. 15 mins. prior to serving, remove from the tin, top with the remainder of the rhubarb and strawberries. Cut the tiramisu into slices, plate up.
