Recipe: Rhubarb and Gingerbread Tiramisu

1 cut the rhubarb into pieces
sprinkle with 50 g (1.75 oz) of sugar and half of the vanilla sugar.
2/ let stew for 15 min on low heat then let cool.
3/ whisk the 3 egg yolks with 40 g (1.4 oz) of sugar and the rest of the vanilla sugar.
4/ add the mascarpone and mix well.
5/ beat the 2 egg whites until stiff peaks form, adding the sugar at the end.
fold them into the previous mixture delicately.
6/ cut the gingerbread slices into pieces and soak them in orange juice.
7/ divide into layers in 4 glasses: half of the gingerbread, half of the cream, the rhubarb then the rest of the gingerbread and cream.
8/ refrigerate for at least 2 h
sprinkle with cocoa just before serving.