BERRY AND RHUBARB TRIFLE

It's the festive season and alot of people like a trifle , there are so many versions of trifle ,but because I always have access to fresh rhubarb , this is my favourite version of trifle . Combine 2 cups ( 500ml ) of balck coffee in a bowl with 60 ml of Apera , set aside to cool . Place 1 cup of water ( 250 ml ) in a medium saucepan with 60gm of castor sugar , heat gently until the sugar dissolves . Now add 3 trimmed stalks of rhubarb sliced into 10cm ( 1/2 inch ) lengths , simmer until the rhubarb is tender . Drain and set aside to cool . Place 3 egg yolks and 2 tbs of castor sugar in the bowl of your electric mixer and beat until light and creamy . Add 500gm of mascarpone and 300 ml of cream and beat until smooth . Dip 16 lady finger biscuits ( savoiardi biscuits ) in the coffee mixture , one at a time until just moist . Arrange them in the base of a serving bowl or divide 1/2 of them between individual parfait glasses . Divide some of the rhubarb over the biscuit base and then add a scatter of fresh bluberries, then some of the mascarpone cream on top and a scatter of fresh hulled strawberries . Refrigerate overnight before serving . This will give you a bowl of trifle to serve 10 people or 10 single parfait glass serves .