Tétova ínyenc 
I just wanted to make a mini cake for Mother’s Day for the three of us. I had some rhubarb at home (received it from Slovakia again, it had beautiful red stalks, thanks Zsuzsa) and sheep’s milk ricotta (bought it at the Merești entrance of the Vârghiș Gorge last weekend, after a large bear blocked our way and we had to turn back). I bought the strawberries from the store. They aren’t perfect yet, but not bad either. Strawberries are one of my weaknesses. In winter, they don’t excite me, but in season, I must always have them at home.
The cream consists of mascarpone, sheep’s milk ricotta, rhubarb, and heavy cream. It turned into a truly fresh, spring-like, festive dessert.
Ingredients
- approx. 20-22 ladyfingers
- 300 g rhubarb
- 50 g sugar
- 150 g sheep’s milk ricotta
- 150 g mascarpone
- 100 ml heavy cream
- 5 tbsp vanilla powdered sugar
- 30 g instant gelatin
- 300 g strawberries
For garnish: mint
Strawberry delights:
(The translation of older recipes is currently in progress)
- Strawberry Cheese Dumplings (Epres túrógombóc)
- Strawberry Rhubarb Cream Pie (Epres-rebarbarás krémpite)
- Strawberry Brownie with Almonds (Epres brownie mandulával)
Instructions
- I chop the rhubarb, cook it together with the sugar, and let it cool.
- I mix the sheep’s milk ricotta with the vanilla sugar and mascarpone until creamy.
- I add the heavy cream, whip it until fluffy, then stir in the instant gelatin.
- I fold in the cooled rhubarb.
- I set aside one-third of the strawberries – the most beautiful ones – and chop the rest into smaller pieces.
- I assemble the Charlotte: I line a small cake tin with parchment paper, then place the ladyfingers on the bottom and sides of the tin.
- I spread one-third of the cream over them and half of the chopped strawberries.
- Another layer of ladyfingers follows, then cream and strawberries again.
- Finally, I repeat the sequence once more, but I don’t put the remaining strawberries on top yet; I let the cake rest in the fridge for a few hours first.
- Before serving, I remove the Charlotte from the tin, tie it with a ribbon, and arrange the remaining strawberries on top.
- I garnish it with mint leaves.
