JUNE 2010 - Daring Baker's Challenge: Chocolate Pavlovas with Chocolate Mascarpone Mousse

Oh yay, it's time for the Daring Baker's Challenge again! I really love being with such creative people who take the challenge month after month and come up with the most drool-worthy, beautiful concoctions!

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.

Pavlovas are not new to me, I had a friend who used to make this amazing fruit pavlova with the cruchiest exterior and the chewiest, marshmallow-iest interior that most people can't resist another slice! Sadly, she doesn't make them anymore but here's my tribute to my friend Wendy and I hope that mine turns out as great as hers...

I must say, this recipe is perfect! The pavlovas turned out very well...after baking them for 2 hours, I put off the oven and left the door ajar overnight to dry out.

These are my chocolate pavlovas with the super yummy chocolate mascarpone mousse drizzled with bittersweet dark chocolate

Here is my chocolate fruit pavlova, fresh and simply delicious!

And my favorite--deconstructed chocolate pavlova in a glass, gone in 60 seconds :)

Mandatory items: The recipe is comprised of three parts, four if you include the crème anglaise. You must make the chocolate pavlovas, the mascarpone mousse and the mascarpone cream using the recipes provided.
Variations allowed:
You can use orange juice for the Grand Marnier in the mousse if you don’t use alcohol
You can omit the sambuca from the mascarpone cream.
You may substitute any crème anglaise recipe you might already have in your arsenal.

Recipe 1: 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.

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.

Recipe 2: 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.

* I didn't use Grand Marnier, I didn't have orange at home at that time, but my chocolate mascarpone mousse still tasted great!

Recipe 3: 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.

And there you have it, the full recipe for this wonderful dessert, it only looks complicated but if you break it down into steps, it's fairly easy.

Thank you Dawn for this great recipe! I really had so much fun with this and would have made more variations if I had the time :)