Rhubarb and Mascarpone Rolled Pavlova
Rhubarb and Mascarpone Rolled Pavlova
Ingredients
- 1 1/2 cups (375 ml) milk
- 1/2 cup (125 ml) 35% whipping cream
- 1 lemon, zest finely grated
- 6 egg yolks
- 1/3 cup (70 g) sugar
- 2 tsp cornstarch
- 2 tsp (10 ml) lemon juice
- 6 egg whites, at room temperature
- 1 1/2 cups (315 g) sugar
- 1/2 cup (65 g) roasted shelled pistachios, coarsely chopped (optional)
- 1 container (250 g) mascarpone
- 1 1/2 cups (375 ml) 35% whipping cream
- 1/4 cup (55 g) sucre
- 1 tsp (5 ml) sweet clover extract or vanilla
- 1 recipe roasted rhubarb with ginger (see recipe)
- Basil leaves, to decorate (optional)
Instructions
- In a pot, bring the milk, 35% cream and lemon zest to a boil. Remove from the heat.
- In a bowl, whisk together the egg yolks and sugar. Pour in the milk mixture while whisking constantly. Return the mixture to the pot.
- Cook over medium-low heat, stirring constantly with a wooden spoon and scraping the bottom and sides of the pot, until the thickens and coats the back of a spoon, about 6 minutes. Transfer to a bowl and let cool. Cover and refrigerate for 1 hour or
- until completely chilled (see note).
Rhubarb and Mascarpone Rolled Pavlova