Tiramisu dessert with rhubarb and pistachios
Ingredients for 6-8 servings:
300 g rhubarb (I gave 200 g rhubarb and 100 g raspberries)
50 g + 125 g sugar (or less as desired)
9-12 oblong biscuits for tiramisu
juice from 2 oranges (approx. 120 ml) *
500 g mascapone
500 g lean cream cheese (dalam quark)
1 op. vanilla sugar
2 tablespoons of chopped unsalted pistachios
Rhubarb clean, possibly turn (I did not peel), cut into small pieces. In a saucepan, caramelize 50 g sugar, add half the rhubarb, stew for about 5 minutes. Then add the rest of the rhubarb (and possibly raspberries), simmer for 1 more minute. Transfer the mousse to the bowl, set aside to appear.
From under a rectangular form (dimensions e.g. 18x24x5cm) lay out tightly with biscuits. Soak the biscuits with orange juice.
Prepare the cream: mix the mascarpone (preferably with a mixer) with cheese, sugar (125 g) and vanilla sugar for a creamy mass. Lay the mass on biscuits. Spread rhubarb mousse on top.
Insert dessert for at least 2 hours. to the fridge (preferably all night). Sprinkle with chopped pistachios before serving.