Apple and rhubarb tiramisu with quark and sour cream

For 6 people
  • 200 g rhubarb
  • 1 (approx. 1 50 g) small apple
  • 150 ml + 4 tbsp rhubarb or clear apple juice
  • 175 g Sugar
  • 1 packet vanillin sugar
  • 1/2 packet Red grits powder 'raspberry flavor'
  • 1 untreated orange
  • 2 sheet Gelatine
  • 150 g Schmand
  • 300 g Ma gerquark
  • 12 ladyfingers
  • 25 g chopped pistachio nuts
40 minutes
light
1.
Clean, wash and cut the rhubarb. Peel the apple, cut in half, core and cut into wedges. Put 150 ml juice, 75 g sugar, vanilla sugar, rhubarb and apple wedges in a saucepan, bring to the boil and simmer covered for 4–5 minutes. Mix the red groats and 4 tablespoons of juice until smooth. Stir into the boiling grits and bring to the boil briefly. Let cool down. Wash the orange and rub dry. Finely grate the orange peel. Halve the orange, squeeze out the juice. Soak gelatin. Mix the sour cream, quark, orange peel and 100 g sugar. Half of the biscuits in onePlace a baking dish (9 x 20 cm; 6 cm high). Drizzle with half of the orange juice. Pour grits over it. Squeeze out the gelatine, dissolve it and mix it with approx. 3 tablespoons of quark cream in a saucepan. Then stir into the rest of the cream. Spread half of the cream evenly on top. Press the remaining biscuits into the cream and drizzle with the rest of the orange juice. Pour the rest of the cream on top and smooth out. Chill the tiramisu for approx. 2 hours. Sprinkle with pistachios
2.
Waiting time approx. 3 hours
1 person approx .:
  • 320 kcal
  • 1340 kJ
  • 10 g protein
  • 9 g fat
  • 48 g carbohydrates

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