Description
Delicious and easy layered dessert with chocolate biscotti, mascarpone cream and rhubarb-raspberry compote!
Ingredients
Scale
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)
Instructions
- 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.
Notes
- Enjoy layering!