• 300g rhubarb, cut into 2cm slices • ½ cup sugar • ¼ cup water • ½ cup marsala or Cointreau • 2 egg yolks • 200g mascarpone • ½ cup blueberries • 100 g savoiardi biscuits • 2 Tbsp grated white chocolate • ¼ cup fresh mint leaves
1. Place rhubarb, sugar,water and marsala in a pot and and bring to a simmer. Cover and cook for 3-4 minutes, then remove from heat. Allow rhubarb to cool in the liquid, without stirring so it keeps its shape. Then strain, reserving juice.
2. Beat egg yolks and sugar until pale. Fold through mascarpone.
3. Dip biscuits in reserved juice for a few seconds, then place a layer of biscuits into four glasses, followed by a layer of rhubarb and sprinkling of blueberries. Top with mascarpone, more biscuits and rhubarb. Finish with a dollop of mascarpone.
4. Sprinkle with white chocolate and fresh mint leaves.
