Strawberry Rhubarb Tiramisu

Compote: Cut the cleaned rhubarb into small pieces, add the sugar, vanilla sugar and water and bring to the boil in a closed saucepan on 3 or automatic heat 4 to 5 and cook until tender when the heat is turned off. Pour off 100 ml of the resulting liquid and mix with Grand Marnier. Put the rhubarb compote aside. Cut strawberries into slices, sprinkle with sugar, set aside.

Beat egg yolks and sugar with mixer until pale in color. Add mascarpone and mix well.

Beat egg whites until stiff, fold in just until combined.

Cover the bottom of a mold with half of the sponge cake, drizzle half of the rhubarb liquid on top. Spread the compote evenly over it, then mold half of the mascarpone cream over it. Repeat the process, but instead of the compote, spread the strawberries without juice evenly over the cookies. Finish with mascarpone cream, spread smoothly.

Chill in the refrigerator for at least 1 hour. Garnish with strawberries before serving.

40 min.

of Hamburgische Electricitätswerke Ag

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