Separate <quantity>6</quantity> eggs yolks from the whites in a bowl

Add <quantity>20<unit>g</unit></quantity> of white sugar and whisk until thoroughly combined

Add <quantity>150<unit>ml</unit></quantity> of milk to a saucepan on medium heat

Add <quantity>150<unit>ml</unit></quantity> of heavy cream

Heat the milk and cream mixture. Remove from the heat as soon as it begins to bubble

Soak <quantity>2</quantity> gelatin leaves in very cold water

Add the warm liquid to the yolks in a thin, slow stream, while whisking

Transfer the mixture back to the saucepan on medium-low heat

Stir constantly until the mixture reaches <temperature>82<unit>ºC</unit></temperature>. Remove from the heat

Squeeze the gelatin leaves to remove excess water. Add them to the custard base. Stir until completely dissolved

Transfer the egg custard to a bowl

Use a hand blender to blend until smooth. Take care not to incorporate air while blending

Cover with a cling film, slightly pressing it against the surface. Refrigerate until firm. The Egg Custard is ready

Trim and cut <quantity>4<unit>stalks</unit></quantity> of rhubarb

Add <quantity>¾<unit>cup</unit></quantity> of white sugar to a pan with <quantity>1<unit>cup</unit></quantity> of water

Add <quantity>1</quantity> strip of orange peel. Bring the syrup to a boil

Add the rhubarb. When the liquid returns to a boil, cover with a lid and remove it from the heat

Let it cool to room temperature for 30m, until it cooks through. Reserve the liquid. The poached rhubarb is ready

Cut and place <quantity>2</quantity> ladyfingers in each of <quantity>4</quantity> cups

Cut the poached rhubarb into the length to fit the cups

Add the rhubarb to the cups

Soak <quantity>1</quantity> gelatin leaf in very cold water

Strain <quantity>400<unit>ml</unit></quantity> of the rhubarb poaching liquid in a saucepan. Warm over low heat

Add <quantity>50<unit>ml</unit></quantity> of white wine

Squeeze the excess water from the gelatin leaf. Add it to the warm rhubarb poaching liquid. Stir to dissolve the gelatin. Remove from heat

Pour the warm liquid evenly into the cups

Place the cups into the refrigerator for 1h until firm

Pour the egg custard on top of the gel

Return the trifle to the refrigerator until is ready to serve

Add <quantity>150<unit>g</unit></quantity> of mascarpone cheese to a bowl

Add <quantity>150<unit>ml</unit></quantity> of heavy cream

Add <quantity>15<unit>g</unit></quantity> of white sugar. Whisk to soft peaks

Remove the trifle from the refrigerator

Add the mascarpone mixture on top of the egg custard

Garnish with orange zest and wood sorrel to taste

The Rhubarb Trifle is ready. Enjoy!