Tiramisu with rhubarb in a glass
- 3 sticks of rhubarb (approx. 350 g net)
- 2 TL Raspberry Jelly
- 2 packet vanillin sugar
- 400 g Mascarpone
- 3 fresh eggs (size M)
- 75 g Sugar
- 4 Ladyfingers
- cocoa
- 4 Chocolate rolls for Decorate
45 minutes
light
- 1.
- Wash, clean, Halve in length and cut into pieces approx. 1 cm wide. Boil 150 ml of water with jelly and 1 packet of vanillin sugar. Add the rhubarb and cook for 1–2 minutes. Pour the rhubarb through a sieve, collecting the brew. Approx. Set aside 4 tbsp stock. Process the rest of the brew in another way.
- 2.
- Stir the mascarpone until smooth. Separate eggs. Beat egg yolks and 75 g sugar with the whisk of the hand mixer for about 4 minutes and fold into the mascarpone. Beat the egg whites until stiff and finally add 1 packet of vanilla sugar. Carefully fold the egg white into the mascarpone mixture
- 3.
- Halve the biscuits. Pour half of the cream into a piping bag and divide into 4 glasses (500 ml each). Place 2 half biscuits on top of the cream, drizzle with the stock and distribute the compote on the biscuits except for 4 teaspoons. Squirt the rest of the cream onto the compote. Dust with cocoa, add 1 teaspoon of compote and decorate with chocolate rolls
- 4.
- Wait about 5 minutes
1 person approx.:
- 620 kcal
- 2600 kJ
- 11 g protein
- 47 g fat
- 34 g carbohydrates
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