Recipe: Strawberry/Rhubarb-Tiramisu
This is one of our family classics — a light and refreshing spring dessert:
(Filipa, at about 3 years of age)
3-5 rhubarb stems
0.5 dl water
2 tbsp sugar
300 g ladyfingers
500 g plain yoghurt
1 package (75 g) burbon-vanilla-sugar
300 g strawberries
Chop the rhubarb and bring it to boil with water & sugar, simmer until very soft. Arrange all ladyfingers in a big gratin dish and cover them with the (still warm) rhubarb puree. Mix the yoghurt with vanilla sugar and evenly spread it on top of the rhubarb. Sprinkle with chopped strawberries. Let the tiramisu rest for a few hours, preferably in the fridge.
As usual, the exact quantities don't matter too much. Moreover, feel free to replace parts of the yoghurt with custard, mascarpone, or whipped cream — Enjoy!
