Strawberry Rhubarb Tiramisu

Ingredients for 3 beautiful verrines 2 eggs - 50 g icing sugar - 160 g mascarpone - 250 g strawberries + 30 g caster sugar - 100 ml water - 350 g rhubarb + 60 g caster sugar - 3 tablespoons Marsala - about ten pink biscuits from Reims - a few blanched pistachios - 1 pinch of salt Preparation time: 30 minutes Level: easy Cost: medium 1. Peel the rhubarb, cut it into small pieces and cook it over medium heat in a saucepan with a little water for 15-20 minutes. Stir often. When it turns into a marmalade, add the 60 g of sugar and turn off the heat. 2. Wash the strawberries, remove the stems, cut the fruit in half. Pour them into a pan with 100 ml of water and 30 g of caster sugar. Sear them over high heat for 2-3 minutes. 3. Drain the strawberries in a colander and collect the juice in a deep plate underneath. Pour the Marsala into this juice and mix. Then arrange the strawberries on a plate to cool. 4. Separate the egg yolks from the whites. In a bowl, briskly whisk the yolks and icing sugar until the mixture whitens. Add the mascarpone and mix well. 5. Beat the egg whites until stiff with a pinch of salt. Gently fold them into the egg-sugar mixture, set aside. 6. Quickly dip half of the biscuits on both sides in the Marsala strawberry juice and line the bottom of the glasses. Press down a little and break the biscuits if necessary to obtain an even layer. Arrange half of the strawberries and half of the rhubarb compote on top, and pour half of the mascarpone cream over the top. Repeat this process a second time, in the same order. 7. Tap the glasses firmly on your work surface and let them rest in the refrigerator for at least 6 hours before serving. At the last minute, crush the pistachios and sprinkle them over the glasses. Recipe provided by Linda Louis, from Cuisine Campagne. See Linda Louis's blog, Cuisine Campagne