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1
Wash the rhubarb well and cut into 1cm slices.
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2
Gently bring to the boil in a pan with the granulated sugar. As soon as the liquid starts to boil, remove from the heat.
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3
Leave to cool for at least 5-6 hours. The recipe also says to put a piece of greaseproof paper directly onto the rhubarb mixture.
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4
Once cooled, carefully strain into a colander, keeping the strained juices/syrup to one side.
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5
Arrange the sponge fingers in a serving dish or bowls.
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6
Spoon over approximately half the rhubarb syrup/juices and leave to soak for 15mins.
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7
Chill well.
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8
Place the eggs and 3 heaped tbsps of caster sugar into a heatproof bowl.
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9
Gently whisk over a pan of simmering water until thick, creamy and cooked.
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10
Place in a mixer and whisk at high speed until thick and cool.
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11
In a separate bowl, whip the double cream until it makes peaks.
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12
In yet another bowl (lots of washing up for you tonight!) whisk the mascarpone and 2 tbsp caster sugar until loose and creamy.
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13
Fold together the mascarpone and double cream and then carefully fold in the egg mixture.
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14
Remove the dish(s) with the sponge fingers from the fridge and sprinkle the poached rhubarb over the top.
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15
Spoon over the egg and cream mixture, flatten out with a palette knife and chill well.
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16
To serve, dust with cocoa powder.
