This recipe should be made one day or at least eight hours ahead
500g rhubarb compote
5 Tablespoons Caster Sugar (Sucre Fin)
250g Lady Finger Biscuits (you may have some left over)
Put 3 yolks and 1 whole egg into a mixing bowl, keeping the other egg whites in a clean, separate bowl for later. Add 4 tbsp. sugar and whisk until the mixture thickens and is a pale yellow colour. Place the mascarpone in a large bowl and in three batches gently combine the egg and sugar mixture ensuring there are no lumps. By now you should have a thick, glossy pale cream. Set this aside.
Whisk the egg whites, adding 1 tbsp. of sugar as you go to form firm peaks. Gently fold the egg whites into the mascarpone mix being careful not to knock all of the air out of your mixture. The air bubbles will give your Tiramisu it’s lush, fluffy consistency.
Take a serving dish (the one I use measures 18cm x28cm, alternatively you can use glasses) and layer the mascarpone first, followed by some compote then a biscuit then some more compote then more mascarpone, etc. When left overnight the dry biscuits will absorb the sauce from the compote and will become lovely and sponge-like.
Cover with cling film and leave for at least eight hours or overnight. Dust with cinnamon and some strawberries to serve.