in Dessert Recipes

Rhubarb Tiramisu

updated

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Ingredients for 8 servings:

  • 10 ladyfingers
  • 500 g rhubarb
  • 1 pack of vanilla pudding
  • 210 g sugar
  • 350 ml milk
  • 300 g low-fat curd cheese
  • 200 g mascarpone
  • 200 g cream
  • chocolate sprinkles

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

Clean and finely chop the rhubarb, and cook it with a little water and 100g of sugar until it forms a soft compote. Let it cool. Make a pudding with the milk, custard powder, and 40g of sugar. Let it cool. Whip the cream until stiff. Mix the pudding with the quark, 70g of sugar, and mascarpone. Fold in the cream. Place the sponge fingers on the bottom of a baking dish. Cover with the rhubarb compote. Spread the cream on top and sprinkle with chocolate sprinkles. Let it sit in the refrigerator for two hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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