You can make one large trifle or little individual pots. It’s up to you. The strawberries give a lovely colour and sweet finish to the rhubarb compote. If you don’t want to go the whole hog, you can simply make the white chocolate cream and serve it with fresh strawberries and/or rhubarb compote.
Serves 6 | 40 mins | 2-3 hours cooling
Ingredients
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400g fresh Rhubarb, chopped
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3 tbsp Sugar, plus extra to taste
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7 or 8 Strawberries, hulled and sliced
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12 Savoiardi Lady Fingers
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100ml Dessert Wine or Marsala
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250g White Chocolate, 200g chopped, 50g grated
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500ml Double Cream
Method
Put the chocolate in a bowl. Bring the cream to the boil; pour it over. Leave for a few minutes, then stir until smooth. Cool for 2–3 hours.
Poach the rhubarb with the sugar in 2 tbsp water for about 10 minutes, until it is soft and has produced plenty of juice. Remove from the heat; add extra sugar to taste if needed. Add the strawberries. Cool.
Arrange the lady fingers in the bottom of a large bowl. Pour over the wine, then the cooled rhubarb; place in the fridge for about 3 hours
Whip the white chocolate mixture until thick and creamy; spoon over the rhubarb. Put back in the fridge.
Serve decorated with strawberries.
Photography by Marta Miklinska. Food Styling by Trish Deseine.
