Rhubarb recipe: Tiramisu with rhubarb and pistachios
Rhubarb and pistachio tiramisu is a refreshing variation on the classic Italian dessert. The tartness of the rhubarb and the nutty flavor of the pistachio cream complement each other perfectly.
Ingredients
- 3 Owner (M)
- 100 g icing sugar
- 100 g flour
- 300 g Rhabarber
- 75 g sugar
- 1-2 tsp cornstarch
- some cold water
- 300 ml milk
- 50 g sugar
- 100 g chopped pistachio kernels
- 30 g vanilla pudding powder
- 125 g Mascarpone
- piping bag
- 150 ml cold espresso
- 75 ml Amaretto
Method
- For the sponge cake, separate the eggs. Preheat the oven to 180°C (350°F). Beat the egg yolks with 3 tablespoons of powdered sugar until foamy. Beat the egg whites until stiff peaks form. Gently fold the beaten egg whites and sifted flour alternately into the egg yolk mixture. Spread the batter about 1 cm (½ inch) thick onto a baking sheet (approximately 20 x 30 cm / 8 x 12 inches) lined with parchment paper, dust generously with the remaining powdered sugar, and bake in the oven for about 14 minutes. Remove from the oven, let cool, and cut out 12–16 circles the size of the glasses. Dice the remaining sponge cake.
- For the compote, peel the rhubarb and cut it into pieces about 1 cm wide. Mix these with sugar and let them sit for 10 minutes. Then cook everything in a pot for 1–2 minutes, thicken with a little cornstarch, and let it cool.
- For the cream, combine milk, sugar, pistachios, and pudding powder in a tall container and blend with an immersion blender for about 1 minute. Then pour the mixture into a saucepan and heat, stirring constantly, until it reaches a pudding-like consistency. Allow the cream to cool, then fold in the mascarpone.
- For the espresso mix, combine espresso with amaretto. Drizzle some onto the sponge cake rounds. Fill a piping bag with pistachio cream and layer it alternately with 1-2 sponge cake rounds per glass and rhubarb compote in glasses. Drizzle the remaining espresso mix over the sponge cake cubes and distribute them among the glasses.
Biscuits
Owner (M)
100 g
Icing sugar
100 g
Compote
300 g
Rhabarber
75 g
cornstarch
Pistachio cream
300 ml
Milk
50 g
Zucker
100 g
Pistachio kernels (chopped)
30 g
Vanilla pudding powder