Cream – Trifle

Summary

Ingredients

• 200 g rhubarb
• 2 tablespoon sugar
• 1 tablespoon pudding powder, vanilla
• 200 g strawberries
• 60 g ladyfiners
• 100 g mascarpone
• 2 teaspoons powdered sugar
• 300 g vanilla puddin, finished (leftover)

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Instructions

1. Clean the rhubarb and cut into 2 cm thick pieces. Bring to the boil in a saucepan with 150 ml of water and sugar and simmer over a mild heat for 1 minute. Mix the custard powder with 1 tablespoon of water and stir into the rhubarb. Bring to the boil while stirring, transfer to a bowl and allow to cool completely. Clean and carefully fold in the strawberries.
2. Cut the ladyfingers into 2 cm pieces. Mix the mascarpone, powdered sugar and finished vanilla pudding until smooth.
3. Layer the ladyfingers, compote and vanilla cream in dessert glasses.