Wash and peel the rhubarb, cut into pieces as long as a thumb. Sprinkle with the sugar and let it steep for at least 1 hour. Then steam in a closed pot with a little water (a maximum of 2-3 tablespoons, if you like, you can also use white wine instead of water) for about 7 minutes (the pieces of rhubarb should still be recognizable as such!). Let cool down.
In the meantime, whip the cream, stir with sugar, eggnog and mascarpone.
Place half of the biscuit in a bowl, cut through if necessary, adjust a little to the contours, pour half of the rhubarb compote (do not drain !!!) over it, then the mascarpone mixture. Repeat the whole thing.
Let the tiramisu soak in a cool place for at least 6 hours.
The tiramisu looks particularly nice when you cover the surface with small amarettinis.
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