Strawberry and Rhubarb Tiramisu

Instructions

1. 1

   Cut the strawberries into small pieces and let them macerate with 100 g of sugar for about 30 minutes to an hour.

2. 2

   If the strawberries are not sweet enough, add more sugar while they are macerating.

3. 3

   Meanwhile, prepare the rhubarb compote.

4. 4

   Peel the rhubarbs, cut them into cubes, add 50 cl of water and 100 g of sugar.

5. 5

   Cook on low heat until the rhubarb is well softened.

6. 6

   Strain the rhubarb juice and let it cool down.

7. 7

   Meanwhile, blend the rhubarb to obtain a compote.

8. 8

   Also reserve the strawberry juice.

9. 9

   Make a strawberry/rhubarb coulis by blending 200 g of strawberries with 5 tablespoons of rhubarb compote.

10. 10

    Crush half of the biscuit mix and combine it, adding the rhubarb juice gradually and 1 to 2 teaspoons of Kirsch.

11. 11

    Place about 2/3 tablespoon of biscuit mix at the bottom of each glass, then add about 2 to 3 tablespoons of rhubarb compote.

12. 12

    In a bowl, combine 100 g of sugar, 6 egg yolks, add the mascarpone and whipped cream.

13. 13

    Beat the egg whites to stiff peaks and gently fold them into this mixture.

14. 14

    Then add 2 to 3 tablespoons of this mixture into each glass.

15. 15

    Crush the other half of the biscuits and combine, adding the strawberry juice gradually and 1 to 2 teaspoons of Kirsch (the biscuits should be moist but not liquid), add about 2/3 tablespoon of biscuits in each glass, then 2/3 tablespoons of strawberry pieces and cover with the rest of the whipped cream.

16. 16

    Pour the strawberry/rhubarb coulis over the tops of the glasses.

17. 17

    Refrigerate for a night.