Chocolate Pavlova with Chocolate Mascarpone Mousse – Daring Bakers Challenge June 2010

June 27th, 2010

The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard.

Even though I end up with loads of egg whites after my cooking escapades, I never tend to make meringues out of them. I end up trialling out some macarons and other egg white based goodies like souffles.

I was really excited to try chocolate meringues though and these were a big winner with everyone, especially Nick – who just loved them and wants more (I guess I know what I may be making with any more egg whites).

The mousse was quite nice and a bit rich – I think it would be a great recipe for those who want an eggless mousse.

I decided to make half the mascarpone cream and crème anglaise, as I didn’t think I would need such a large volume, especially considering I had seen most people only do a light drizzle over there meringue and mousse. After plating and taking photos I poured a whole lot over the meringue and mousse as an ice cream substitute with its lovely vanilla flavour (even if I did over cook the crème anglaise – whoops).

What a great challenge (Thanks Dawn!) Even though I had a bit of trouble finding the time, I had no trouble finding people to help eat the dessert.

Chocolate Pavlova with Chocolate Mascarpone Mousse

Recipe Source: Chocolate Epiphany by Francois Payard

Chocolate Meringue (for the chocolate Pavlova):

3 large egg whites
½ cup plus 1 tbsp (110 grams) white granulated sugar
¼ cup (30 grams) confectioner’s (icing) sugar
1/3 cup (30 grams) cocoa powder

Place a rack in the center of the oven and preheat to 200º F (95º C) degrees. Line two baking sheets with silpat or parchment and set aside.

Put the egg whites in a bowl and whip until soft peaks form. Increase speed to high and gradually add granulated sugar about 1 tbsp at a time until stiff peaks form. (The whites should be firm but moist.)

Sift the confectioner’s sugar and cocoa powder over the egg whites and fold the dry ingredients into the white. (This looks like it will not happen. Fold gently and it will eventually come together.)

Fill a pastry bag with the meringue. Pipe the meringue into whatever shapes you desire. Alternatively, you could just free form your shapes and level them a bit with the back of a spoon. (Class made rounds, hearts, diamonds and an attempt at a clover was made!)

Bake for 2-3 hours until the meringues become dry and crisp. Cool and store in an airtight container for up to 3 days.

Chocolate Mascarpone Mousse (for the top of the Pavlova base): (I left out the lemon and orange juice/ Grand Marnier)

1 ½ cups (355 mls) heavy cream (cream with a milk fat content of between 36 and 40 percent)
grated zest of 1 average sized lemon
9 ounces (255 grams) 72% chocolate, chopped
1 2/3 cups (390 mls) mascarpone (we made this for the Tiramisu Daring bakers challenge – see the recipe here)
pinch of nutmeg
2 tbsp (30 mls) Grand Marnier (or orange juice)

Put ½ cup (120 mls) of the heavy cream and the lemon zest in a saucepan over medium high heat. Once warm, add the chocolate and whisk until melted and smooth. Transfer the mixture to a bowl and let sit at room temperature until cool.

Place the mascarpone, the remaining cup of cream and nutmeg in a bowl. Whip on low for a minute until the mascarpone is loose. Add the Grand Marnier and whip on medium speed until it holds soft peaks. (DO NOT OVERBEAT AS THE MASCARPONE WILL BREAK.)

Mix about ¼ of the mascarpone mixture into the chocolate to lighten. Fold in the remaining mascarpone until well incorporated. Fill a pastry bag with the mousse. Again, you could just free form mousse on top of the pavlova.

Mascarpone Cream (for drizzling): ( I made half this quantity)

1 recipe crème anglaise
½ cup (120 mls) mascarpone
2 tbsp (30 mls) Sambucca (optional)
½ cup (120 mls) heavy cream

Prepare the crème anglaise. Slowly whisk in the mascarpone and the Sambucca and let the mixture cool. Put the cream in a bowl and beat with electric mixer until very soft peaks are formed. Fold the cream into the mascarpone mixture.

Crème Anglaise (a component of the Mascarpone Cream above): (I made half this quantity)

1 cup (235 mls) whole milk
1 cup (235 mls) heavy cream
1 vanilla bean, split or 1 tsp pure vanilla extract
6 large egg yolks
6 tbsp (75 grams) sugar

In a bowl, whisk together the egg yolks and sugar until the mixture turns pale yellow.
Combine the milk, cream and vanilla in a saucepan over medium high heat, bringing the mixture to a boil. Take off the heat.

Pour about ½ cup of the hot liquid into the yolk mixture, whisking constantly to keep from making scrambled eggs. Pour the yolk mixture into the pan with the remaining cream mixture and put the heat back on medium. Stir constantly with a wooden spoon until the mixture thickens enough to lightly coat the back of a wooden spoon. DO NOT OVERCOOK.

Remove the mixture from the heat and strain it through a fine mesh sieve into a bowl. Cover and refrigerate until the mixture is thoroughly chilled, about 2 hours or overnight.

Assembly:
Pipe the mousse onto the pavlovas and drizzle with the mascarpone cream over the top. Dust with confectioner’s sugar and fresh fruit if desired.

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26 Comments

  1. Maranda says:

    Wow! Your pavlova looks amazing! I love how you plated it. I wish I had thought the halve the recipes for the mousse and cream. Oh well. Great job on this challenge!!

  2. Kim says:

    Lovely looking pavlovas! Nice job on your challenge!

  3. marcellina says:

    Lovely pavlovas! Your presentation is beautiful! And your mousse is so smooth! Overcooked creme anglaise? It doesn’t look that way – looks perfect!

  4. WOW your presentation is stunning I just love your step-by-step photos great work on this challenge. Cheers from Audax in Sydney Australia.

  5. Liz says:

    Fantastic plating – nicely done.

  6. Cakelaw says:

    I love your little meringue sandwiches – very cute!

  7. Trissa says:

    Lovely plating – reminds me very much of something they would do in a fancy restaurant.

  8. Katie says:

    Love it! You always style your food so prettily, im jealous! Well done 🙂

  9. Aparna says:

    Looks lovely. Those sandwiched meringues look like pavlova macarons, almost. 🙂

  10. chef_d says:

    Beautiful presentation! Looks so delicious!

  11. David says:

    Wow! Just with the looking it tastes nice!
    Well done! If you are going to cook it again here is a volunteer for tasting it! XD

  12. Ruth H. says:

    Great work! The plating is beautiful. I think I have to work on that part… Your mouse looks so creamy and delicous, and no one would have guessed that the creme anglaise was overcooked – it looks fabulous!

  13. your meringues look fab! and lol i’d help you eat the dessert!

  14. Juliana says:

    Beautiful pavlova…love how you presented. They sure must taste yummie!

  15. Feng says:

    love your presentation, you are really creative and inspirational!

  16. Barbara says:

    Your pavlova looks like macarons with a delightful mousse filling. So cute. Is there anything better than topping things off with a creme anglaise??

  17. I love all of your iterations Anita! They’re really lovely! 😀

  18. sweetlife says:

    great job on your challenge, lovely plating and the cream looks great…you would never know

    sweetlife

  19. Lisa says:

    WOW..your pavlovas are plated 5 star desserts! So beautiful and perfectly executed!

  20. Very elegant presentation! Unique version of this challenge 🙂

    Sawadee from Bangkok,
    Kris

  21. I have just found your site. These look so yummy amazing!

  22. Wow, chocolate pav… who’d thought! Great idea!

  23. I love the way you’ve experimented with the different shaped meringues and the plating. The marscapone mousse sounds good!

  24. hehehe, I love the fact that you’ve sandwiched the pavlovas together to make a big macaron! Finally a macaron I CAN make!

  25. Rosa says:

    Your pavlovas are splendid! I really love the presentation!

    Cheers,

    Rosa

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