That looks wonderful, I will have to try that!
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These were good! I had to add more lemon juice than the recipe called for but a tiny mason jar was a perfect ending to our Mother’s Day dinner 
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I made rhubarb fool for one. Cooked the little bit of rhubarb I had in a pan with some lemon juice, a tiny bit of water, and a little sugar. When it was completely soft, I flash-chilled it in the freezer, which took like 10 min. Then I whipped up some heavy cream with a tiny shower of powdered sugar.
No photo because I ate in the dark like an animal.
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Rachel Roddy’s Sicilian Lemon Pudding, a simple mixture of egg, cornstarch, sugar, water and lemon juice, similar to a jello but a bit different due to the egg. Pleasantly lemony and quick to make , the first of local strawberries were delicious with the pudding. My curiosity has been satisfied 
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YOU HAVE STRAWBS ALREADY, wow.
Farm that it comes from is very near Delaware River which likely has a moderating effect on climate there. Only one other vendor had local strawberries.
ETA. About the same time frame as last year.
That makes sense. We normally have them around Memorial Day, which isn’t far off, but it’s definitely a tad early. I have a work trip the whole week after Memorial Day and my biggest upset about it (besides having to fly on and therefore ‘lose’ a holiday) is missing opening day.
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A continuation of my non tiramisu, this is the second time for a pistachio Tiramiwho. A fairly large version 8 x8, this has pistachio pastry cream as a filling, rather than mascarpone and egg whites. Savoiardi were dipped in cold brew coffee, for previous versions, I made espresso. Since the cold brew was undiluted , it gave a nice coffee hit. This was made yesterday morning, I poured the warm pastry cream over the savoiardi and then chilled overnight.
My intentions were for a raspberry coulis , but that might come tomorrow!
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