Rhubarb is another delightful and early treat. Welcome spring with a party and have this be your dessert triumph!
|2||each of eggs and yolks|
|1 lb||rhubarb (roughly chopped)|
|1 c||sugar (divided into two ½ cups)|
|4 oz||cream cheese (or mascarpone, cut into chunks)|
|1 c||heavy whipping cream (cold)|
|1 pk||lady fingers (32 each)|
|1 c||semi-sweet white wine (riesling)|
|1 t||black pepper (finely ground)|
|1 t||cinnamon (ground, optional)|
Combine rhubarb and the first ½ c. sugar in non-stick skillet over medium high heat. Cook until the rhubarb is very soft and the syrup has thickened slightly. Turn off heat.
In medium bowl, combine remaining ½ c. sugar and 2 egg yolks. Beat until smooth, then add cream cheese. Once again, beat until smooth.
In second bowl, combine whipping cream and beat until peaks form. Carefully rinse the mixing blades of mixer.
In third bowl, beat egg whites to stiff peaks.
Fold yolks into the whipped cream. Then fold in the whites.
Place the wine into a shallow bowl or plate and dip sets of 8 ladyfingers into it. Then place ladyfingers into the bottom of a small loaf pan. Top with ½ of the cream mix, followed by ¼ of rhubarb mix. Repeat until all ladyfingers are used.
Refrigerate for at least 30 min. Sprinkle with cinnamon and black pepper before serving.