A sweet dessert for Mother’s Day… cream, rhubarb compote and amaretti… they’re sure to love it!
Prep Time: 15 minutes
Cooking Time: 12 minutes
Difficulty: easy
Yield: 4 servings
Ingredients
For the rhubarb compote
- 14 oz rhubarb, diced (400 g)
- 2 tablespoons sugar
- 1 tablespoon water
For the mascarpone cream
- 8.8 oz mascarpone (250 g)
- 2 tablespoons sugar
- 1 cup heavy cream (2 ½ dl)
For the Amaretti praline
- 2.8 oz sugar (80 g)
- 1 tablespoon water
- 3.5 oz soft amaretti (100 g)
Instructions
Prepare the praline: in a saucepan, bring the sugar and water to the boil until you obtain a blond caramel. Watch constantly! Add the Amaretti and coat with caramel, then place on baking paper.
Leave to cool, then chop coarsely.
Place rhubarb pieces, sugar and water in a saucepan and bring to the boil. Cook for around 7 minutes, stirring to keep the crunchy texture, then leave to cool.
In a bowl, combine the mascarpone and sugar. Whip the cream until stiff and fold into the marcarpone. Chill until ready to serve.
Place the rhubarb compote in dessert bowls or soup plates…
…then the mascarpone cream…
… and sprinkle with praline.
3 different textures that match perfectly!
