Vegan Rhubarb and Pistachio Tiramisu in a Jar
The spring collection of Italian’s dessert classic with fluffy sponge cake, creamy pistachio cream and juicy rhubarb compote – and it's vegan, too!
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Cooking tools:
- Hand mixer
- Microplane
- Skewer
- Mason jar
- Glass
- Kitchen scale
- Espresso machine
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Saucepan
- Spoon
- Spatula
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Refrigerator
Ingredients
- 225 g (1.75 cups) flour
- 150 g (0.75 cup sugar
- 8 g (1.5 tsp) vanilla sugar
- 5 g (1 tsp) baking powder
- 50 ml (0.25 cup) neutral vegetable oil
- 250 ml (1 cup) sparkling water
- 500 g (1 lb) rhubarb
- 100 ml (0.5 cup) rhubarb syrup (e.g. from Voelkel)
- 50 ml (0.25 cup) water
- 1 pinch salt
- 100 ml (0.5 cup) strong-brewed coffee
- 2–3 drops bitter almond aroma
- 200 g (7 oz) vegane Sahne zum Aufschlagen
- 8 g (2 tsp) cream stiffener
- 150 g (5.5 oz)vegan quark / curd
- 5 tbsp pistachio butter
- 1 lemon (zest)
- 50 g (1.75 oz) chopped pistachios
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