What is your opinion about rhubarb? Yay or nay? Do you like it? Well… I am a big fan of it. Huge fan. The biggest fan in the world (would Trump say I suppose). No really – I like it a lot ;) You could say “Rhubarb was my first love”… and then came raspberries. That is one reason, why I am using it right now as often as possible. The rhubarb season is short, so (almost) every day has to be used to make something with it! Cakes, bread, scones, dumplings… everything tastes better with some rhubarb. So does this layered dessert with chocolate biscotti and a rhubarb-raspberry compote!
A dessert should not be too complicated to prepare I think. Of course, you can make a 6 layer cake with buttercream roses, but to be honest – when you are cooking already for ours to get a nice dinner ready, the dessert should be the last thing to worry about. There are so many easy and delicious desserts you can serve… for example a layered dessert. Done in no time ;)
Ok, a bit of time if you are using homemade ingredients. But there is no need for that. A layered dessert is really an easy thing. Grab whatever you got in the kitchen and add it to one bowl or glass… tadaaaaa! Well, almost. I made some chocolate biscotti with pistachios the other week (for #CookieFriday) and had some of them still in my kitchen waiting to be eaten. I also had some rhubarb, so I decided to make a quick compote with raspberries, a super easy mascarpone cream and voila – the layered dessert was almost done ;)
Really – use whatever you want/have. Biscotti from the store are totally fine, if you don’t like them, use Oreos, amarettini, regular sugar cookies – all fine. The rhubarb compote I haven’t seen pre-made yet, but that one is really easy to cook.
My special ingredient in this dessert is a raspberry liquor made with raspberries of course and little berries from the woods (that’s what they call them) – you can see them on some pictures on top of the dessert. Really nice! If you can’t get hold of it, use some other liquor or no liquor at all and just some fresh berries. The result will be delicious any way you do it ;)
INGREDIENTS / ZUTATEN
For the rhubarb-raspberry compote:
10.5 oz. (300g) fresh rhubarb
1.7 oz. (50g) raspberries (fresh or frozen)
1.7 oz. (50g) confectioners’ sugar
1 tbsp. raspberry liquor (optional)
For the cream:
8.8 oz. (250g) mascarpone
3.5 oz. (100g) greek yogurt
1.7 oz. (50g) sugar
1 tsp. vanilla extract
1-3 tbsp. milk (if needed)
10-12 biscotti (e.g. Chocolate Pistachio Biscotti)
some fresh berries for decoration
raspberry liquor (optional)
Für das Rhabarber-Himbeer Kompott:
50g Himbeeren (frisch oder gefroren)
1 EL Himbeerlikör (optional)
Für die Creme:
100g Griechischer Joghurt
1 TL Vanille Extrakt
1-3 EL Milch
10-12 Biscotti (z.B. Schokolade Pistazien Biscotti)
ein paar Beeren für die Dekoration
etwas Himbeerlikör (optional)
DIRECTIONS / ZUBEREITUNG
2. Mix the mascarpone with yogurt, sugar and vanilla extract. Add the milk if the mixture is too thick. It should not be too runny. Set aside.
3. Assemble the dessert by crumble the biscotti and add a layer into glasses or bowls, then add a layer of compote and one layer of the cream. Repeat if you want larger portions, otherwise just add some crumbled biscotti on top, some berries and liquor (optional). Let stand for some time before serving, so the biscotti soak up some of the liquids.
2. Den Mascarpone mit Joghurt, Zucker und Vanille Extrakt verrühren. Die Milch nur zugeben, wenn die Masse zu fest ist – es sollte eine cremige Konsistenz entstehen, die noch auf dem Löffel bleibt und nicht sofort runterfließt. Zur Seite stellen.
3. Zum Anrichten eine Schicht zerkrümelte Biscotti in ein Glas oder eine Schale geben. Darauf dann etwas Kompott und Creme schichten. Wer mag kann die das Ganze noch einmal wiederholen für ein großes Dessert, ansonsten einfach noch etwas zerkrümelte Biscotti oben drauf, ein paar Beeren und etwas Himbeerlikör (optional). Vor dem Servieren noch etwas durchziehen lassen.
Here is a version of the recipe you can print easily.
- 10.5 oz. (300g) fresh rhubarb
- 1.7 oz. (50g) raspberries (fresh or frozen)
- 1.7 oz. (50g) confectioners' sugar
- 1 tbsp. raspberry liquor (optional)
- 8.8 oz. (250g) mascarpone
- 3.5 oz. (100g) greek yogurt
- 1.7 oz. (50g) sugar
- 1 tsp. vanilla extract
- 1-3 tbsp. milk (if needed)
- 10-12 biscotti (e.g. Chocolate Pistachio Biscotti)
- some fresh berries for decoration
- raspberry liquor (optional)
- Wash the rhubarb for the compote, cut off the ends and peel if needed (old rhubarb should be peeled). Cut into small pieces and add together with the raspberries and confectioners' sugar to a small pot and cook for about 10-15 minutes until soft. Take off the heat and stir in the raspberry liquor. If you want to store the compote for longer, fill it now into clean glass jars with lids and close it. If you want to use it the same day, just let it cool down.
- Mix the mascarpone with yogurt, sugar and vanilla extract. Add the milk if the mixture is too thick. It should not be too runny. Set aside.
- Assemble the dessert by crumble the biscotti and add a layer into glasses or bowls, then add a layer of compote and one layer of the cream. Repeat if you want larger portions, otherwise just add some crumbled biscotti on top, some berries and liquor (optional). Let stand for some time before serving, so the biscotti soak up some of the liquids.
- Enjoy layering!