We discovered the recipe for this delicious dessert in May 2010 and it has quickly made friends all over the world. It is said that some guests even came back because of it. So, Joëlle, this is for you:
Rhubarb-Tiramisu
(serves six)
Ingredients:
400 gr rhubarb
150 gr strawberries
300 gr caster sugar
6 tbsp Limoncello (Italian lemon liquor)
12 sponge fingers
2 fresh eggs
1 packet of vanilla sugar
250 gr mascarpone
1 dl double cream
cocoa powder and strawberries to decorate
150 gr strawberries
300 gr caster sugar
6 tbsp Limoncello (Italian lemon liquor)
12 sponge fingers
2 fresh eggs
1 packet of vanilla sugar
250 gr mascarpone
1 dl double cream
cocoa powder and strawberries to decorate
Preparation:
Peel rhubarb and cut in small pieces. Cook covered with 200 gr of sugar until soft. Add chopped strawberries and leave to cool.
Put two sponge fingers per person in a small dessert bowl and drizzle with 1 tbsp of Limoncello each. Divide the rhubarb-strawberry-compote between them.
Separate eggs and whip whites until stiff. Mix yolks and 100 gr sugar with an electric mixer until light and fluffy. Add mascarpone and vanilla sugar and stir until combined. Beat cream until it forms soft peaks and fold into the mixture together with the egg whites.
Divide between bowls and put into fridge for at least four hours. Before serving decorate with cocoa powder and strawberries.
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