Rhubarb Strawberry Tiramisu

Rhubarb Strawberry Tiramisu

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

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  • Preparation time: 
  • Serves: Up to 6 people

Can be made with these products:


  • 170g biscotti
  • 2 tbsp Cointreau (optional)
  • 350g mascarpone
  • 220g Greek yoghurt
  • 30g icing sugar (optional)
  • 1 pk of Bourbon vanilla sugar
  • 250ml whipped cream

For garnish:

  • 3 strawberries
  • Fresh mint
  • Meringue (homemade or bought)

Rhubarb-strawberry sauce:

  • 250g rhubarb
  • 250g strawberries
  • 50ml water
  • 50g granulated sugar
  • 1 teaspoon lemon juice


  • 1 fresh egg white
  • 1 pinch of salt
  • 50g icing sugar
  • 1 teaspoon lemon juice


Rhubarb-strawberry sauce:

  1. Wash and clean the rhubarb and strawberries. Cut the rhubarb into pieces about 0.5 cm in size. Cut the strawberries into quarters.
  2. Put the rhubarb together with the water, the granulated sugar and the lemon juice in a bowl and cook for about 5-10 minutes. Once the rhubarb pieces are tender, add the strawberries. Remove the compote from the heat and allow to cool.

Rhubarb strawberry tiramisu:

  1. Mix the mascarpone with the Greek yoghurt, the vanilla sugar and the icing sugar with the whisk.
  2. Beat the whipped cream with the whisk until stiff and fold in gently.
  3. Put about 30ml of the rhubarb and strawberry compote juice in a small bowl. Add the Cointreau.
  4. Cut the biscotti in half, dip into the compote and place a layer on the bottoms of the prepared jars.
  5. Spread one layer (about 1.5 tablespoons) of cream on the biscotti layer. Then spread 1.5 tablespoons of rhubarb and strawberry compote on top.
  6. Continue these layers until the glasses are full. Finish with a cream layer.
  7. Place the rhubarb and strawberry compote in the fridge and allow to chill for at least 4 hours. Also cool the leftover rhubarb and strawberry compote.
  8. Divide the leftover rhubarb and strawberry compote into the glasses before serving. In each jar of rhubarb strawberry tiramisu, top with half a strawberry, a few mint leaves and meringue.


  1. Preheat the oven to 90 degrees.
  2. Lay out a baking tray with baking paper.
  3. Place the egg white in a clean mixing bowl.
  4. Add the salt to the egg white and beat until you get stiff peaks.
  5. Gradually add the icing sugar and pour in the lemon juice.
  6. Continue to mix until the sugar is completely dissolved and it becomes firm.
  7. Fill a piping bag with the meringue mixture and pipe small circles onto the baking sheet, leaving a small space between each one.
  8. Leave to cook in the oven for approx. 2.5 hours.
  9. As soon as the meringues start to crisp, remove them from the baking tray and allow to cool.

The recipe was kindly provided by Sweets & Lifestyle.

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