Tiramisu: Cook rhubarb with sugar and water for 5 minutes.
Slice strawberries. Sprinkle with sugar and let stand for 1 hour.
Cream: Beat egg yolks with sugar until light and fluffy. Add mascarpone and cottage
cheese blended together. Add lemon zest or vanilla extract.
Beat egg whites with dash of salt until stiff and add to cream mixture.
Assembly: Layer bowl with half of ladyfingers and wet them with rhubarb or strawberry
juice. Over this, put a layer of rhubarb, a layer of strawberries, half of the cream
and then repeat, finishing with cream.
Refrigerate for 12 hours.
Decorate with strawberries before serving.
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