Rhubarb Tiramisu

90 min.
355 kcal
SteviaSweet Baking Granules

Poached rhubarb

200 g rhubarb
250 ml water
40 g SteviaSweet Baking Granules
1/2 zest and juice of ½ lemon
2 fresh sprigs of rosemary

Almond crumble

50 g butter at room temperature
20 g SteviaSweet Baking Granules
65 g wheat flour
25 g ground almonds
15 g dessicated coconut

Mascarpone foam

2 eggs
20 g SteviaSweet Baking Granules
250 g mascarpone cheese

Preparation of tiramisu with poached rhubarb and almond crumble. Rub all the crumble ingredients until together to create an even crumble and spread the mixture on a baking tray lined with baking parchment. Bake at 160 degrees for 15 to 20 minutes, stirring occasionally. Leave to cool.
Chop the rhubarb into chunks of a few centimetres. Bring the poaching liquid ingredients to the boil, add the rhubarb and poach for 5 minutes or until the rhubarb feels soft. Strain the poaching liquid and set the rhubarb aside. Save the poaching liquid for later use.
Separate the eggs. Whip the egg whites into peaks. Add SteviaSweet Baking Granules to the egg yolks and whisk until fluffy. Mix the mascarpone cheese into the whisked egg yolks. Fold in the whipped egg whites.
Assemble the tiramisu. Set ¼ of the almond crumble and poached rhubarb aside for decoration. Sprinkle the almond crumble into the bottom of a glass or a dessert bowl. Moisten the crumble with a tablespoon of rhubarb liquid. Place the rhubarb on top of the crumble and fill the bowls with mascarpone foam. Place the tiramisu in the fridge to set for half an hour before serving. Decorate the dishes with the remaining almond crumble and rhubarb.
You can also prepare the tiramisu the day before.

Nutritional information per portion

355 kcal
1492 kJ
8 Protein in g
9 Carbohydrates in g
32 Fat in g