Rhubarb tiramisu with blackcurrant liqueur

    4 hours 35 min

    The secret ingredient in this egg-free tiramisu is blackcurrant liqueur (creme de cassis). There is no need to go through the extra step and dip the sponge fingers in the creme de cassis, just make sure to allow enough time for this to sit so everything is well soaked.

    1 person made this

    Serves: 6 

    • 1kg rhubarb
    • 250g caster sugar
    • 175g sponge fingers
    • 3 tablespoons creme de cassis
    • 500g 0% fat quark
    • 125ml double cream
    • 2 tablespoons caster sugar
    • 2 teaspoons vanilla sugar
    • a few drops orange extract

    Prep:20min  ›  Cook:15min  ›  Extra time:4hr  ›  Ready in:4hr35min 

    1. Slice rhubarb and add to saucepan with 250g sugar. Cover and slowly bring to the boil; do not add water, it will draw juice quickly. Cook until soft. Remove and let cool.
    2. Line the bottom and sides of a glass bowl with sponge fingers. Drizzle half of the creme de cassis over the bottom fingers.
    3. Whip the cream to stiff peaks. In a separate bowl, whisk quark, 2 tablespoons sugar, vanilla sugar and orange extract till smooth. Fold in whipped cream.
    4. Spread half of the rhubarb over the sponge fingers, then half of the cream mixture. Cover with the remaining fingers and drizzle with the remaining cassis. Spread with remaining rhubarb and cover with remaining quark cream.
    5. Cover with cling film and refrigerate for 10 to 12 hours, until all the layers are well soaked.

    Recently viewed

    Reviews & ratings
    Average global rating:

    This recipe hasn't been reviewed in English yet, but you can check out reviews from our global community

    Write a review

    Click on stars to rate