Strawberry Mascarpone Slices

Try this delicious cake recipe:

Clean rhubarb, rinse, cut into narrow slices. Cook with sugar, cinnamon and 3 tbsp. water for about 5-7 minutes at high temperature, stirring until mousse-like. Remove from heat and cool.

Line a gratin dish (21×35 cm) with biscuits. Mix Cointreau and orange juice, drizzle over cookies. Infuse. Rinse strawberries, dry, remove seeds. Crush half of the strawberries. Cut the rest into thin slices. Spread half of the strawberry puree evenly on the sponge cake, top with half of the strawberry slices. Beat egg yolks and sugar until creamy. Fold in mascarpone, rhubarb puree and strawberry puree left over. Add sugar to taste. Whip egg whites to egg whites, fold into cream. Pour into the gratin dish. Place the remaining strawberry slices on top. Place in the freezer for 6 hours until the cream is frozen.

Place in the refrigerator one hour before serving to thaw. Cut into oblong pieces.

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