1. Wash and peel the rhubarb if necessary and cut into small dices. Wash the strawberries, let drain and cut into dices as well – set aside separately. Mix the rhubarb juice with the vanilla extract and sugar in a small saucepan and heat up until the sugar dissolves completely. Reduce the heat, add the rhubarb and let simmer for about 3-4 minutes. The rhubarb should be soft(er) but not fall apart completely. Mix the cornstarch with the water and add to the saucepan. Heat up and mix until the compote starts to thicken. Take off the heat and mix in the strawberries and amaretto. Set aside to cool down completely.

 

2. Divide the eggs for the cream. Whip the egg whites until stiff peaks form. Add the egg yolks with mascarpone, cream cheese and sugar to a bowl and mix until well combined. Fold in the egg whites to get a nice fluffy cream.

 

3. To assemble the desserts add some of the cream to each glass, break the ladyfingers into smaller pieces and add on top, then add a layer of compote and finish with the remaining cream. If you have some compote left, use it to decorate or sliced strawberries, mint leaves, chopped pistachios… whatever you like ;)