served best with Avonmore Freshly Whipped Cream
1 Place the rhubarb and brown sugar in a saucepan. Cover and cook over a low heat for 15 minutes until very soft. Transfer to a container and chill.
2 In a bowl, combine the Mascarpone, icing sugar, marsala and orange zest until smooth. Fold through the whipped cream.
3 Break one of the ladyfingers in half, dip into the orange juice and place in the base of a serving glass. Top with two tablespoons of the Mascarpone mixture and two tablespoons of the rhubarb, then layer with another dipped, halved ladyfinger. Finish with another tablespoon of the Mascarpone mixture.
4 Repeat with the remaining ingredients to make six tiramisu pots. Top each with grated chocolate before serving.