Layered Fruit and Cream Pudding
4 h. 30 min.
To prepare the mascarpone cream: mix the egg yolk, sugar and mascarpone and stir in the egg white, after beating it until stiff. Chill.
Wash and chop the rhubarb stalks. Cook them with the sugar in a covered pan over low heat, stirring occasionally with a wooden spoon. Reserve.
Prepare the base by blending 150 g of cinnamon biscuit and combining it with the softened butter.
Place the biscuit base in serving dishes, then half the mascarpone cream and the rhubarb compote.
Crumble a couple of biscuits on top of the rhubarb, then the rest of the mascarpone cream. Chill in the fridge for at least 4 hours.
Just before serving, the dishes can be sprinkled with cocoa powder, crumbled biscuits or a pinch of cinnamon powder.