Strawberry Rhubarb Tiramisu

Prepare the compote. To do this, clean the rhubarb ready for cooking. Halve lengthwise according to the thickness of the stalks and cut into 2 cm long pieces.

Boil port wine, sugar and the pulp of the scraped vanilla pod. Add the rhubarb and sauté over low heat with the lid on until the pieces are soft but not overcooked. Let cool, uncovered.

Clean the strawberries ready for cooking, cut into slices and mix with sugar, Grand Marnier and orange juice.

To prepare the cream, beat 2 whole eggs and 2 egg yolks with the sugar until pale and thick. Whisk the mascarpone until smooth, then gently fold into the egg mixture.

Whip the remaining egg whites until very stiff and fold them in as well.

In a rectangular baking dish, cover the bottom with biscuits. Spread the rhubarb compote on top. Then pour half of the mascarpone cream on top and cover with the remaining biscuits. Spread the strawberries on top with the resulting juice and cover with the remaining cream. Refrigerate the tiramisu for at least 4 hours.

Dust with cocoa powder before serving.

Preparation Tip:

For a little variety, you can sprinkle the tiramisu with toasted almond flakes instead of cocoa powder.

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