A fresh and fruity tiramisu for spring and summer days that is different from the original one without compromising on taste. Feel free to replace the rhubarb with more strawberries once rhubarb season is over.
Preparation Time: 15 mins
Cooking Time: 10 mins
Total Time: 25 mins
Servings: 4-6 people
Ingredients
Rhubarb-Strawberry Compote:
200 g rhubarb
100 g strawberries
50 g sugar
1 lemon (zest)
Crème:
200 g mascarpone
300 g creamy yogurt or low-fat quark
50 g sugar
1 tsp vanilla extract
+/- 16 sponge fingers
fresh strawberries (for on top)
Method
1. Cut the rhubarb and strawberries into bite-sized pieces. Put them together with the sugar and lemon zest into a small pot, and cook covered for 10 minutes. Let cool.
2. Mix the mascarpone, yoghurt, sugar, and vanilla extract.
3. Place the sponge fingers in a form and drizzle with half of the rhubarb-strawberry compote. Top with the crème and the remaining fruit compote. Garnish with fresh strawberries. Refrigerate for at least 2 hours, preferably overnight.
Enjoy!