Mini-Rolly-Charlotte

Cut the Mini Rolly’s into slices, grease a large glass bowl well and spread with 2/3 of the slices.

For the filling, clean and rinse the rhubarb and cut into small pieces. Cook with the juice of one lemon, wine and sugar for 5-10 min in an open saucepan on 2 1/2 or automatic heat 6 to 8 until tender. Soak the gelatine in cold water, squeeze out and stir into the hot compote. Cool down. Whip the cream with the vanilla sugar until stiff and fold into the semi-stiff rhubarb mixture with the fresh cream.

Form the filling into the lined baking dish, cover with the remaining rolly slices and set in the refrigerator for at least 4 hours. Turn the charlotte out onto a plate and garnish with strawberries.

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