Mix the friskost with the cream and rhubarb juice.
Whip the yolks with the powdered sugar and vanilla until creamy.
Gently fold the cheese mixture with the egg mixture to make a homogenous trifli cream.
3 egg yolks
100 g friskost – a Danish fresh-clotted soft cheese, akin to cottage cheese or ricotta
1 dl whipping cream
50 g powdered sugar
1/2 pod of vanilla