Rhubarb and Mascarpone Rolled Pavlova

Instructions

1. 1

   In a pot, bring the milk, 35% cream and lemon zest to a boil. Remove from the heat.

2. 2

   In a bowl, whisk together the egg yolks and sugar. Pour in the milk mixture while whisking constantly. Return the mixture to the pot.

3. 3

   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

4. 4

   until completely chilled (see note).