Strawberry rhubarb tiramisu

Method
Prep:25min  ›  Ready in:25min 

1. Cut the strawberries into slices and carefully mix with 2 to 3 tablespoons caster sugar. Set aside.
2. Cut the rhubarb into small pieces and combine with a little water in a saucepan over a medium heat. Cook and stir until soft, about 20 minutes. Add 200g caster sugar, or less depending on taste.
3. In a mixing bowl, combine the quark, mascarpone and vanilla sugar and whisk until stiff and creamy.
4. In the base of a glass dish, arrange a single layer of ladyfingers then drizzle lightly with the strawberry liqueur or syrup. Spoon the rhubarb mixture on top and spread over the ladyfingers.
5. Over the rhubarb, spread half of the cream mixture then add a second layer of ladyfingers. Add a layer of sliced strawberries, reserving plenty for decoration.
6. Add the remaining cream and smooth the top. Arrange the remaining strawberries on top. Chill in the fridge for several hours until ready to serve.

Vanilla sugar

Vanilla sugar may not be available in your local shops. In a pinch, substitute with 1 to 2 teaspoons vanilla extract.