Strawberry rhubarb tiramisu

<p class="MsoNormal"><strong>Rhubarb compote</strong></p>:

• 300 gr (10.5 oz.)rhubarb alternatively strawberries
• somewater
• 1 Tbspmaple syrup
• 1 Tspvanilla extract

<p class="MsoNormal"><strong>Sponge cake</strong></p>:

• 75 ml (1/3 cup) soy milk or any other plant-based milk
• 200 ml (1 cup) sparkling water
• 100 gr (1/2 cup) raw cane sugar
• 1 tspvanilla extract
• Zest1 lemon
• 250 gr (2 cups) spelt flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 Tbsp apple cider vinegar

Creme:

• 120 gr (4 oz.) Ricotta vegan (e.g. New Roots)
• 150 gr (5 oz.) curd vegan
• 2 Tbsp lemon juice
• 75 gr (1/3 cup) powdered sugar
• 300 ml (1 ¼ cup) soy cream whippable
• 200gr (7 oz.) strawberries

<p class="MsoNormal"><strong>Rhubarb compote</strong></p>

1. Finely chop the rhubarb and put all ingredients in a pot
2. Let simmer for 10-15 minutes until the rhubarb is soft and slightly fallen apart

<p class="MsoNormal"><strong>Sponge cake</strong></p>

1. Preheat the oven to 180°C (356°F)
2. Mix flour, sugar, baking soda and baking powder in a bowl, add the moist ingredients and mix until smooth
3. Put into a greased or with baking paper covered square baking pan (approx. 20x30 cm/8x12”) and bake for 20 minutes – check with a stick if well done

Creme

1. Put ricotta, curd, powdered sugar, lemon juice and vanilla in a bowl and mix until creamy
2. Whip the soy cream until it’s firm and carefully fold in the ricotta curd mix

Tiramisu

1. Cut the strawberries in slices
2. Cut the cooled off sponge cake in half horizontally and place one half in a casserole (approx. 20x30 cm/8x12“). Coat it with half of the compote and place the strawberry slices on it. Then add half of the cream on top
3. Repeat with the 2nd half of the sponge cake, finish with the cream and powder the tiramisu with strawberry powder/cocoa
4. Let it steep in the fridge for 4-6 hours