Rhubarb and Mascarpone Rolled Pavlova | RICARDO

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)