1 container 227 g mascarpone cheese

3 tablespoons (45 ml) sugar

1/4 cup (60 ml) maple syrup

2 egg yolks

3/4 cup (180 ml) 35% cream, whipped

• 1 homemade génoise or
• 1 homemade sponge cake or
• 1 store-bought cake

In a bowl, beat the cheese, sugar, syrup and egg yolks with an electric mixer for 2 minutes.

With a spatula, fold in the cream.

Cut slices from the cake.

In a dessert cup, alternate layers of rhubarb compote, cake and cheese mixture, finishing with cheese. Refrigerate.

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