Strawberry rhubarb trifle

Name: strawberry rhubarb trifle
Cook time: 25 min
Total time: 85 min
Yield: 4
Ingredients: 300 g fresh rhubarb; 1 press orange cleaned up; 50 g granulated sugar; 250 g strawberries; 250 g mascarpone container 250 g; 125 ml fresh cream; butter cake with free range eggs, a 450 g; 6 el strawberry liqueur liquor

Fruity summery dessert with rhubarb, orange, strawberries, mascarpone, cream butter cake and strawberry liqueur.

Ingredients

Kitchen Stuff

1 tall glasses

Directions

Cut the rhubarb into 2 cm pieces. Grate the orange zest of the orange and squeeze out the fruit. Bring the rhubarb to the boil with the juice and sugar on low heat. Leave to cook for about 15 minutes with the lid on the pan. Allow to cool.
Store 4 strawberries as a garnish. Remove the crowns from the rest of the strawberries and cut them in half. Stir the mascarpone loose in a bowl and mix with the orange zest and the rest of the sugar.
Beat the whipped cream and spatula through the mascarpone.
Cut the cake into 4 slices and cover the bottom of the glasses. Spread the strawberry liqueur, the strawberries, the rhubarb and the mascarpone over it. Leave to set in the refrigerator for at least 1 hour. Garnish with a strawberry.