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1
First make the pistachio-lemon praline: put the sugar in a small saucepan with the lemon rind and a tablespoon of water.
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2
Simmer over low heat until the sugar has melted and turned a light golden colour.
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3
Stir in the pistachios and immediately spread the mixture on a large sheet of baking parchment.
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4
Leave to cool.
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5
Break the praline into pieces and pulse in a food processor to get a fine crisp crumb.
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6
Chop the rhubarb into pieces about 2cm/_in long and put these in a saucepan with 160g/5 1/2oz of the sugar.
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7
Simmer for 8-10 minutes, until the rhubarb is soft.
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8
Check the sweetness andadjust with a little more sugar if necessary.
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9
Slice the strawberries thinly into a bowl and add the prosecco and the remaining sugar.
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10
Make the orange mascarpone: soften the mascarpone with a spoon and stir in the orange zest and juice and the icing sugar.
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11
Whisk the cream to soft peaks, then fold it into the mascarpone.
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12
Place a spoon of rhubarb in each martini glass.
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13
Break the biscuits in half and place a layer in the glass.
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14
Top this with some strawberries.
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15
Pipe the orange mascarpone over the strawberries and sprinkle some praline on top.
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16
Serve at room temperature.
