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In a shallow container, add the rhubarb cordial and lime juice to create a soaking mix.
One by one, briefly submerge the ladyfingers in the container with the cordial mix. Once they are saturated but still hold their shape, line them at the base of your chosen container.
The Sabayon: Suspend a heatproof bowl over a pan of barely simmering water. Whisk the egg yolks, powdered sugar, and vanilla bean paste until the mixture is thick, pale, and holds a ribbon trail. Remove from the heat and set aside to cool completely.
In a chilled bowl, whisk the heavy cream to soft peaks. Gently fold the cream into the cooled vanilla sabayon base until smooth.
In a separate, clean bowl, whisk the egg whites with a pinch of salt until they reach stiff, glossy peaks.
Carefully fold the whisked whites into the vanilla and cream mixture in three stages. Use a gentle hand to maintain the air, ensuring a light, cloud-like consistency.
Build: Spoon half of the vanilla cream over the soaked biscuits. Spread the rhubarb compote as a vibrant central layer, then cover with the remaining cream. Seal the container. Chill for at least 4 hours (or overnight)
To serve spoon use a large spoon to scoop a generous, rustic portion from the glass box and place it into a silver cup. Sift a fine layer of raspberry powder.