Strawberry Rhubarb Tiramisu for Mom

Cut rhubarb into 2cm thick slices and place in a pot with water and sugar. Simmer on low heat for 5 minutes, then allow to cool to room temperature.

Wash strawberries, remove the stems, and cut into small pieces. Reserve 4-5 strawberries for garnish.

Whip the heavy cream with vanilla sugar until stiff. Smoothly blend mascarpone, ricotta, coconut flakes, juice of half a lemon, and two tablespoons of sugar. Gently fold in the whipped cream.

Add strawberries to the rhubarb compote, incorporate the juice of half a lemon, and mix well.

Layer biscuits, strawberry-rhubarb compote, and cream mixture in a form, alternating between them. Garnish with coconut flakes and strawberries and refrigerate for at least three hours.

Serve using our Fly Wheel Cut M and enjoy floating into the 7th tiramisu heaven with Mama.

Wishing you great success,
Simone Kemptner
www.cookiteasy.at

250g rhubarb
100ml water
1 tbsp sugar
500g strawberries
250 whipped cream
1 pkg vanilla sugar
500g mascarpone
250g ricotta
3 tbsp coconut flakes
Juice of a lemon
2 tablespoons sugar
200g biscuits