Recipe Rhubarb and Strawberry Frozen Tiramisu

Clotted cream, literally "lumpy cream," comes straight to us from England. It accompanies traditional scones and strawberry jam at afternoon tea or cream tea time. True Englishmen always start by filling the scones with jam before adding the clotted cream. It is made in the same way as our cream, from the fat of fresh milk. The milk is slowly heated, which causes small lumps, or "clots," to form in the cream, which are then removed. While the consistency of clotted cream is similar to softened butter, its taste (and fat content) is more reminiscent of mascarpone.

Prep.: 45 min
Total: 4 h 45 min

INGRÉDIENTSRhubarb

• 1 dl water
• 100 g sugar
• 400 g rhubarb cut into pieces of approx. 1 cm

Cream

• 250 g clotted cream
• 150 g plain Greek yogurt
• 40 g sugar

Tiramisu

• 100 g sponge fingers, cut to the width of the mold if necessary
• 250 g strawberries, sliced

PRÉPARATIONRhubarb

1. Bring the water and sugar to a boil.
2. Reduce the heat, add the rhubarb and simmer for approx. 5 min.
3. Drain the rhubarb, reserving the cooking water, and let it cool.

Cream

1. Smooth the clotted cream with the yogurt and sugar.

Tiramisù

1. Place half of the sponge fingers in the bottom of the mold. Drizzle with a few drops of the reserved cooking water. Spread half of the strawberries and cream on top. Cover with the remaining sponge fingers and drizzle with the remaining reserved cooking water. Spread half of the rhubarb and the remaining cream on top, cover, and freeze for approx. 4 h.

Serve

1. Take the tiramisu out of the mold about 15 minutes before serving, unmold it, and sprinkle the remaining rhubarb and strawberries on top. Cut the tiramisu into slices and serve.