If you don't have much time, you can conjure up a delicious rhubarb tiramisu for your guests in half an hour. In order for everything to pull off nicely, you need a certain amount of lead time.
Do you want to serve your guests a homemade dessert? Then a tiramisu is always a good choice. In keeping with the season, you can make your visit happy with a homemade rhubarb tiramisu. You want to be ready very quickly and only have half an hour? No problem.
With a homemade tiramisu you make your guests happy. (Symbolic image) © Gojaz_Alkimson/Panthermedia
You need 30 minutes of preparation time for the following recipe (here using the example for seven people). However, in order for your homemade tiramisu to go through nicely, you have to plan a few hours lead time. Another tip in advance: You can also freeze rhubarb raw without any problems. And thus simply extend the rhubarb season.
Rhubarb tiramisu recipe: what ingredients you need
- 400 grams of rhubarb
- 200 grams of natural yogurt
- 1 cup of whipped cream (200 grams)
- 1 cup of cottage cheese (200 grams)
- 100 grams of sugar
- 30 ladyfingers
Depending on how sweet or creamy you like it, you can also vary a little in terms of quantities.
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How to prepare rhubarb tiramis – here's how it works:
- For the rhubarb puree, cut the washed and peeled rhubarb into small pieces.
- Place in a saucepan and mix the pieces with the sugar.
- Now you should put the whole thing in a pot and let it stand for about 15 minutes, the sustainability portal Utopia advises on the procedure, and then boil the rhubarb afterwards.
- Then "gently simmer the rhubarb on the lowest setting for five to ten minutes until it breaks down to puree". The rhubarb puree is ready, but it would theoretically take "two to three hours" to cool down to room temperature. If you want it to go faster, you can simply put the pot with the warm puree in cold water, according to the tip, which shortens the waiting time to less than an hour.
- Then mix the rhubarb puree in a bowl with the curd and yoghurt, stir the whole thing with a whisk and fold in the whipped cream (in a separate bowl) until stiff.
- Now it's time to layer in the mold, starting with a "thin layer of cream". Then follow the ladyfingers, then again the cream and so on. Strictly speaking, you should let the rhubarb tiramisu steep for "eight to twelve" hours, but here, too, the sustainability portal has a tip on how to shorten the time to "a few hours", namely by soaking the ladyfingers in warm cocoa before layering. Once everything is nicely done, add the cocoa on top before serving.
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