Rhubarb-Mascarpone-Dessert in Glass

Name: Rhubarb-Mascarpone-Dessert in Glass
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: 4 Portionen
Ingredients: 3 piece Rhubarb; 2 tsp Raspberry jelly; 2 Pck. Vanilla sugar; 400 g Mascarpone; 3 piece fresh Eggs (size M); 75 g Sugar; 4 piece Ladyfingers; Cocoa for dusting; 4 piece Chocolate rolls for decoration

Dessert

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Cook Time

50 min

Servings

Difficulty

Easy

Prep Time

45 Min

Description

This rhubarb-mascarpone-dessert in glass is an absolute harbinger of spring! The combination of sour rhubarb compote and creamy mascarpone is simply irresistible. I especially like to make it when the first rhubarb stalks are available on the market. The preparation is straightforward and the dessert can be wonderfully prepared in advance. Perfect for an Easter brunch or as a sweet ending to a spring dinner. The slight acidity of the rhubarb harmonizes perfectly with the sweetness of the cream and the ladyfingers. A real treat!

Ingredients (9 ingredients)

3 piece Rhubarb
2 tsp Raspberry jelly
2 Pck. Vanilla sugar
400 g Mascarpone
3 piece fresh Eggs (size M)
75 g Sugar
4 piece Ladyfingers
Cocoa for dusting
4 piece Chocolate rolls for decoration

Preparation (4 steps)

Prepare and cook rhubarb

Thermomix® Setting

5 min/212°F/Speed 1 100

Wash and clean the rhubarb, halve lengthwise and cut into approx. 1 cm wide pieces. Put 150 ml water, 2 teaspoons raspberry jelly and 1 packet of vanilla sugar into the mixing bowl and bring to the boil for 5 Min./100°C/speed 1. Add rhubarb and cook for 2 Min./100°C/speed 1. Pour the rhubarb through a sieve, collecting the juice. Set aside about 4 tablespoons of the juice. Use the remaining juice for other purposes.

300

Prepare mascarpone cream

Thermomix® Setting

4 min/Speed 4

Place mascarpone in a bowl and stir until smooth with a spatula. Separate eggs. Place egg yolks and 75 g sugar in the mixing bowl and whisk for 4 Min./speed 4 with the butterfly. Add the egg yolk mixture to the mascarpone and fold in. Place egg whites in the mixing bowl and beat until stiff with the butterfly for 3 Min./speed 3.5. Finally, sprinkle in 1 packet of vanilla sugar. Carefully fold the egg whites into the mascarpone mixture.

240

Beat egg whites until stiff

Thermomix® Setting

3 min/Speed 3.5

Place egg whites in the mixing bowl and beat until stiff with the butterfly for 3 Min./speed 3.5. Finally, sprinkle in 1 packet of vanilla sugar.

180

Layer dessert

Halve the biscuits. Fill half of the cream into a piping bag and distribute into 4 glasses (500 ml each). Place 2 half biscuits on the cream, drizzle with the reserved juice and spread the compote, except for 4 teaspoons, on the biscuits. Pipe the remaining cream onto the compote. Dust with cocoa, add 1 teaspoon of compote on top and decorate with chocolate rolls.