Tiramisu With Rhubarb In Glass Recipe
Wash and clean the rhubarb, cut in half lengthwise and cut into pieces about 1 cm wide. Boil 150 ml water with jelly and 1 sachet of vanilla sugar.
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Cooking tools:
- Fine-mesh sieve
- Saucepan
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Mixing bowl
- Hand mixer
- Whisk
- Piping bag
- Glass
- Spoon
- Colander
- Spatula
- Stove
- Refrigerator
- Kitchen timer
Ingredients
- 3 Sticks of rhubarb (approx. 350 g net)
- 2 TEASPOONS Raspberry Jelly
- 2 packages Vanillin sugar
- 400 g Mascarpone
- 3 fresh eggs (size M)
- 75 g Sugar
- 4 Ladyfingers
- 7-10 Tbsp Cocoa
- 4 Chocolate rolls to decorate
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