Rhubarb tiramisu

‍Ingredients (for approx. 4 portions):

• 250 g mascarpone
• 100 g low-fat yogurt
• 4 spoonful biscuits
• 2-3 tablespoons sugar (to taste)
• 2-3 tbsp almond liqueur (e.g. amaretto)
• 2 stalks of rhubarb
• 100 g raspberries or strawberries
• 1 tsp potato starch
• Fresh mint (for garnish)

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Preparation:

1. Prepare rhubarb:
   Peel the rhubarb, cut it into small pieces and let it steep with 2 tablespoons of sugar for about 1 hour until juice forms. Add about 100 ml of water and bring to a boil.
2. Add berries:
   Clean raspberries or strawberries and add them to the rhubarb compote.
3. Thicken:
   Mix potato starch with a little cold water until smooth, add to the boiling compote and let it boil briefly until the mixture binds slightly. Then let it cool down.
4. Prepare cream:
   Mix mascarpone with 1 tablespoon sugar, almond liqueur and yoghurt to make a smooth cream.
5. layers:
   Pour half of the cream into dessert glasses. Crumble the sponge cake and put it on the cream, drizzle with a little almond liqueur. Spread the rhubarb compote on top and cover with the remaining cream.
6. Cooling & serving:
   Refrigerate for at least 2 hours. Garnish with fresh berries and mint leaves before serving.

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