How to make Strawberry and Rhubarb Tiramisu?
This recipe takes 55 minutes for 1 servings, medium difficulty.
Indulge in dessert with a seasonal strawberry and rhubarb tiramisu!
40 min
Prep time
15 min
Cook time
1
Servings
Medium
Difficulty
55 min
Total time
Dessert
Meal type
What ingredients for Strawberry and Rhubarb Tiramisu?
How to prepare Strawberry and Rhubarb Tiramisu?
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1
Cut the strawberries into small pieces and let them macerate with 100 g of sugar for about 30 minutes to an hour.
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2
If the strawberries are not sweet enough, add more sugar while they are macerating.
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3
Meanwhile, prepare the rhubarb compote.
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4
Peel the rhubarbs, cut them into cubes, add 50 cl of water and 100 g of sugar.
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5
Cook on low heat until the rhubarb is well softened.
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6
Strain the rhubarb juice and let it cool down.
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7
Meanwhile, blend the rhubarb to obtain a compote.
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8
Also reserve the strawberry juice.
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9
Make a strawberry/rhubarb coulis by blending 200 g of strawberries with 5 tablespoons of rhubarb compote.
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10
Crush half of the biscuit mix and combine it, adding the rhubarb juice gradually and 1 to 2 teaspoons of Kirsch.
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11
Place about 2/3 tablespoon of biscuit mix at the bottom of each glass, then add about 2 to 3 tablespoons of rhubarb compote.
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12
In a bowl, combine 100 g of sugar, 6 egg yolks, add the mascarpone and whipped cream.
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13
Beat the egg whites to stiff peaks and gently fold them into this mixture.
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14
Then add 2 to 3 tablespoons of this mixture into each glass.
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15
Crush the other half of the biscuits and combine, adding the strawberry juice gradually and 1 to 2 teaspoons of Kirsch (the biscuits should be moist but not liquid), add about 2/3 tablespoon of biscuits in each glass, then 2/3 tablespoons of strawberry pieces and cover with the rest of the whipped cream.
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16
Pour the strawberry/rhubarb coulis over the tops of the glasses.
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17
Refrigerate for a night.
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Frequently asked questions
Preparation takes 40 minutes and cooking takes 15 minutes, for a total of 55 minutes.
This recipe serves 1 people. You can adjust the quantities directly on the page.
This recipe is medium difficulty. It is suitable for cooks with some basic skills.
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