This is one of my favourite springtime desserts: a sort of trifle made with Grand-Marnier soaked Amaretti biscuits, topped with a creamy mascarpone cream and stewed rhubarb. You can prepare the verrines and the rhubarb a bit ahead, but only top them with the rhubarb at the moment of serving.

This recipe was created as part of my “Recipes for Staying Home” show, you can watch the episode here.

This is a recipe from my cookbook ‘Flavours of Home’.