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 Crystal
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.
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