Zabaione

Clean rhubarb, rinse, cut diagonally into pieces. 5/6 Boil water, liqueur, sugar and cinnamon stick. Add rhubarb and cook for 3-4 minutes. Remove the rhubarb. Mix maizena (cornstarch) with a little water and thicken the juice with it. Remove cinnamon stick, add rhubarb and keep warm. Rinse lemon and lime, finely grate peel. Squeeze the juice from both fruits.

Add the remaining sugar, except in about 10g, wine, egg, cachaca and citrus juice in a metal bowl form. Heat the mixture on a hot water bath (until it reaches about

85 °C are reached). Lift out baking bowl, stir until cold. Beat egg whites and remaining sugar until stiff. Beat whipping cream until stiff. Fold 2/3 of the fruit peel, whipped cream and egg whites into the meringue. Arrange rhubarb compote and zabaglione. Sprinkle with cinnamon and the rest of the fruit peel. Decorate with mint.

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