Vera Cup

1. In a bowl, beat the cottage cheese and sugar until smooth. In another bowl, beat the cream until semi-stiff and gradually fold it into the cottage cheese. Finally, stir in the vanilla seeds.
2. Then I prepare the chocolate cream. In a water bath – I place a heatproof bowl over a pot of gently bubbling water so that it does not touch the surface – I melt the chocolate, let it cool slightly and mix it with the sour cream.
Finally, I prepare the fruit. I put the rhubarb, strawberries and lemon juice in a saucepan, stir, cover and cook for a few minutes over low heat, stirring occasionally, until the fruit softens slightly. Then I add the sugar. I keep stirring the fruit until it starts to boil again and then cook for another 3 minutes, remove from the heat and let it cool.
3. I put the Es in a microwavable bag and lightly roll them over with a rolling pin a few times to roughly crush them.
4. I prepare the cups and layer them – an A-shaped cake on the bottom, then cream cheese, fruit, chocolate cream, then another A-shaped cake, cream cheese and finally I decorate the cups with fruit and an A-shaped cake.