This dish is a piece of cake, so to speak; you can whip it up in 5 minutes and you don’t even have to turn the oven on. It tastes like summer thanks to the subtle sweetness of the honey and passionfruit, yet the ripe, earthy taste of the tomatillo and its papery covering reminds us of fall. The creamy mascarpone, jewelled with a crunch of emerald pistachios, enables this dish to be one of the few that can bookend a meal, as either an appetizer or a dessert.
1 cup mascarpone cheese
1 tablespoon honey
1 tablespoon grated lemon rind
1 passion fruit
2 tablespoons chopped pistachios
gooseberries for garnish
honey for garnish
1. Whip mascarpone with the honey and lemon rind in a small dish.
2. Drizzle a bit of honey on the bottom of 2 small bowls and transfer a large dollop of mascarpone cheese on top.
3. Slice the passion fruit in half and scoop out half for each bowl.
4. Top with chopped pistachios and gooseberries. Enjoy!