Sunday, 27 June 2010

Chocolate Pavlovas with Chocolate Marscapone Mousse

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.
After the disastor of my Croquembouche attempt last month for the Daring Baker's challenge, I was hoping that this month my baking skills would once again be challenged...but hopefully a better outcome would be achieved hehe.
I was not disappointed with this months challenge!! We had to make a chocolate pavlova with a chocolate marscapone mousse yum!! A chocolate meringue, topped with a delicious chocolate marscapone mousse drizzled with a marscapone cream!
I had so much fun making this challenge, I made the creme anglaise for the marscapone cream the night before to allow it to set in the fridge over night and then made the pavlovas and the mousse the next day. I omitted the Grand Marnier with orange juice and didn't add the Sambuca as none of my family are really big fans of alcohol in desserts.
Anyway these pavlovas went down a treat and its definately something I would like to make again and maybe play around with flavour combinations a bit more.
Another great challenge thank you!

Chocolate Pavlovas with Chocolate Marsacpone Mousse

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

Directions:

  1. 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.
  2. 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.)
  3. 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.)
  4. 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!)
  5. 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):

    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
    pinch of nutmeg
    2 tbsp (30 mls) Grand Marnier (or orange juice)

    Directions:

  1. 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.
  2. 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.)
  3. 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):

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

Directions:

  1. 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.

Recipe 4: Crème Anglaise (a component of the Mascarpone Cream above):

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

Directions:

  1. In a bowl, whisk together the egg yolks and sugar until the mixture turns pale yellow.
  2. Combine the milk, cream and vanilla in a saucepan over medium high heat, bringing the mixture to a boil. Take off the heat.
  3. 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.
  4. 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.






Moussey goodness mm!

31 comments:

Aparna said...

Yes, a very good dessert indeed. I left out the alcohol and orange juice too.

Audax said...

What a marvellous looking dessert you have created that last photo is stunning. Well done on this challenge. Cheers from Audax in Sydney Australia.

Paris Pastry said...

Oh my goodness! That looks so good! I love pavlova! Though I've never tried a chocolate one before.. I have some egg white left over in the fridge, maybe I should give it a go!

GourmAndrea said...

That looks grand and delicious your meringue came out really high good job!

Happy Cook said...

Just beautiful now i am seeing all the DB i want to have the dessert again. I think next time i should keep one for me to eatwhile i see other creationg :-)

anjelikuh said...

Your mascarpone cream looks sooo good and creamy! Everything looks so lovely. Great job!

tease-spoon of sugar said...

I'm with you. I left out the booze too - not a big fan. You're finished dessert looks great.

Sinful Southern Sweets said...

Beautiful job!!

Linda V said...

Mmmm your version looks good, the mousse looks so creamy and lovely. I left out the alcohol as well and I think the mousse tasted great just like that.

Heather said...

I love this Pavlova - the shaping and the gorgeous mousse. Great job!

Mary said...

Yum! it all looks so good, and the sauce is so thick and delicious! I left the cream out, but won't next time!

saylorkel said...

Yum! Looks delicious!

Pavithra said...

Awesome dessert and u have done so well.. beautiful.

Chef Dennis said...

what a gorgeous dessert!! your images are amazing!

Marty said...

Looking at your picture of mousse and meringue on a Monday morning (at the office!) isn't conducive to work. Drool...

All Our Fingers in the Pie said...

Nice and smooth mousse. Looks great. Well done.

crumbsoflove said...

Good job. It sounds like you had fun with this!

bakingrush said...

Looks delicious, well done!

hugs

ana

Deeba PAB said...

Love your pavs. They look so enticing! Well done on the challenge indeed!

Linda said...

Beautiful! You certainly "nailed it" on this month's challenge.

Rysheda said...

Your pavlovas look delicious. The burst of red strawberry in the picture looks gorgeous and I am sure the combination tasted wonderful. Great work!

Maranda said...

This looks delicious! I love your plate! Great job on the challenge!

sunita said...

Your pavlova looks so indulgent :-)

Mimi said...

The sweet taste of success! Your pavlova looks sensational.
Mimi

oggi said...

Love the color contrast of red and chocolate.:)

Nachiketa said...

lovely pictures :)
I left out the alcohol and orange juice too.

cheers,
The Variable, Crazy Over Desserts - Nachiketa
Catch me on facebook @ Crazy Over Desserts

Lisa said...

I loved it too..pavlova is a new fav for me. However, if mine looked like yours..it would be even better. Beautiful job, Natalie..but I can't help drooling over those peanut butter cupcakes with butterscotch buttercream!! You come up with the best flavor combos for cupcakes!

Jaime said...

great job w/the challenge!

Ingrid said...

Nicely done, Natalie!
~ingrid

Eat4Fun said...

Delicious looking pavlova - chocolate base with the drizzle of sauce and the big ripe strawberry has me drooling.

Cakebrain said...

pavlovas are yummy!