Rhubarb Tiramisu

Ingredients for 15 servings:

• 1,000 g rhubarb
• 1 tsp vanilla sugar
• 50 g sugar
• 500 g ladyfingers or
• 1 cake base (sponge cake), divided
• 500 g mascarpone
• 250 ml whipped cream
• 250 ml egg liqueur
• 200 g powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 7 hours; Total time approx. 8 hours

Wash and peel the rhubarb, and cut into thumb-length pieces. Sprinkle with sugar and let stand for at least 1 hour. Then steam in a covered saucepan with a little water (maximum 2-3 tablespoons; if you like, you can use white wine instead of water) for about 7 minutes (the rhubarb pieces should still be recognizable!). Let cool. In the meantime, whip the cream, stir in the sugar, advocaat, and mascarpone. Place half of the sponge cake in a bowl, cut in half if necessary, and adjust slightly to the contours. Pour half of the rhubarb compote over it (do not drain!!!), then the mascarpone mixture. Repeat the process. Let the tiramisu stand in a cool place for at least 6 hours. The tiramisu looks particularly pretty if you decorate the surface with small amaretti biscuits.