serves 4

  • 250 g strawberries
  • 250 g rhubarb
  • 50 ml strawberry syrup
  • about 100 ml water
  • 100 g (125 ml) sugar
  • 100 – 150 g sponge fingers (Boudoir biscuits)
  • 60 ml orange liqueur
  • 500 g mascarpone
  • 250 g ricotta or cream cheese

To decorate

  • 150 g strawberries, sliced
  • 30 g chopped pistachios

Wash and hull the strawberries. Wash and peel the rhubarb and cut into pieces. Put the rhubarb into a pan with the strawberry syrup and water and cook until soft. Drain. Slice the strawberries in three slices each and mix with the rhubarb and approximately half of the sugar. Line a square dish with 1/3  of the sponge fingers, sprinkle with 20 ml orange liqueur and spread 1/3 of the strawberry mixture on top. Mix the mascarpone with the ricotta and the rest of the sugar and spread 1/3 of the mixture on top of the strawberry layer. Repeat the process twice more, finishing with mascarpone. Smooth the top and cover with a layer of sliced strawberries, overlapping them neatly. Scatter with pistachios. Chill for at least 1 hour. Cut into pieces and serve.