Summary

Ingredients

• 200 g strawberries
• 200 g rhubarb
• 4 egg yolks
• 100 g suar
• 450 g mascarpone
• 300 g whipped cream
• some wine, white
• sugar
• 0.5 ½ vanilla pod (s), the pulp it
• 1 pack ladyfingers
• Strawberries for garnish
• Mint for garnish

Print Recipe Pin Recipe

Instructions

1. Clean the rhubarb and strawberries and cut into pieces of the same size.
2. Bring some white wine to the boil with sugar to taste. First add the rhubarb, a little later the strawberries and cook the fruits. Pull aside and add the vanilla pulp. Line any shape with ladyfingers. Drizzle a little cooking stock over it.
3. For the cream, whip egg yolks and sugar until thick and white. Stir the mascarpone until smooth and stir into the egg yolk mixture. Fold in the whipped cream.
4. Pour half of the cream onto the ladyfingers and then place the blanched, drained fruits on top. Finally, spread the rest of the cream over it and garnish with fresh strawberries and mint.