Rhubarb Tiramisu

Rating: 3.54 / 5.00 (72 Votes)

Total time: 45 min

Servings: 8.0 (servings)



For the rhubarb tiramisu, line a rectangular baking dish with aluminum foil. Peel the rhubarb and cut crosswise in half.

Boil 1/16 l water with 80g sugar, lemon zest and 1 pinch clove and cinnamon powder. Add rhubarb and simmer gently for 5 minutes. Strain and drain well.

Soak gelatin in cold water.

Mix mascarpone with whipped cream, vanilla sugar, lemon juice and remaining sugar.

Heat the gelatine with some of the rhubarb juice and quickly mix with the rest of the mixture.

Line the bottom of the mold with biscotti, top with a layer of cream, then the rhubarb until nothing is left. Finish with biscotti. Cover with aluminum foil and refrigerate overnight.

Before serving, turn out the rhubarb tiramisu from the mold, remove the aluminum foil and sprinkle with chocolate.

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