In order to make Italian Chantilly Cream for the Italian Easter Pavlova, you need to know how to make custard. In Italian, custard is called “crema pasticcera” and is used quite often in pastries here in the Oltrepò Pavese.
Just to be clear, you want to take the hot milk and lemon rind off the heat to add to the egg mix. Once it’s mixed well, you can put it back on the heat and continue mixing.
When you cover the cooled custard, make sure the cling wrap is in contact with the custard leaving zero air bubbles.
ITALIAN CHANTILLY CREAM
Once the custard has cooled, you need to whip up some cream. Some tips to help you get the whipping cream voluminous and stable is to put the whisks and mixing bowl in the freezer beforehand.
When your whipping cream is ready, take your custard out of the fridge and gently fold it into the whipped cream. Tada! You have Italian Chantilly Cream and it should look something like this:
What is regular Chantilly cream? It’s French – whipped cream with sugar and vanilla.
Head back to the Italian Pavlova Easter Dessert…