Rhubarb Tiramisu

Moisten the tiramisuform with a little water and cover with cling film. Remove the peel from the rhubarb and cut into 1.5 cm long pieces. Keep the peels.

2. caramelize the sugar in a saucepan, add the white wine, which has been slightly warmed before, stir and add the rhubarb peels. Simmer on low heat for 30 minutes and strain through a sieve. If the liquid is very reduced, add a little more water before cooking the rhubarb pieces al dente in the broth. (This will take about ten minutes.) Then pour the rhubarb into a sieve, collecting the stock, and let it cool.

Whip the powdered sugar together with the egg yolks in a water bath until creamy. (This is important to kill any salmonella!) Then beat again in a baking bowl with iced water until cold and stir through with the mascarpone. Soak the gelatin in cold water and whip the whipped cream.

4. put the well squeezed gelatine together with two to three tablespoons of the mascarpone cream in a saucepan, let it melt on the kitchen stove at low temperature and stir it into the mixture. Finally, fold in the whipped cream.

5. put a layer of mascarpone cream in the mold at the beginning. Turn the biscuits in the rhubarb broth to the other side and place them close together on the cream. Then add another layer of mascarpone, followed by the rhubarb pieces.

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