Sunday, June 27, 2010

June 2010 Daring Bakers Challenge #41: Chocolate Pavlovas with Chocolate Mascarpone Mousse

This month the Daring Bakers take us to the world of chocolate again ^^.
As I love the chocolate and the mascarpone, this dessert is quite tempting for me. 

But there was some problem as I start to make it last week, first I had a cold (and I just couldn't get up), second my niece had a cold too, and it's a big problem, because me, my mom and my sister had to be with her in the hospital! Luckily, she is recovering now, so I can be back home too, ^ ^.
But some of the bad luck still stuck on me, -*-, I bought the fruit for this dessert (as I think that the chocolate only is not the best choice, having some fruit will make it more tasty), but I forgot to take it home. So, I had to wait until my brother go to the supermarket again, before I can start. And I just finished making it yesterday !!!

Talk about the dessert, well, it's great as it should be, the pavlova is easy to make and taste good. But I found it a little bit chewy when I eat it with the mousse. I don't why and I just don't have time to make it a second time.
The mousse taste great if you love chocolate (but for the people who don't like chocolate much, they will find it too bitter), anyway, beware when you add the melting chocolate to the other ingredients, don't let the chocolate cool too much (a bit warm is OK) or the mousse will be grainy.   

I make only have of the recipe for the mascarpone drizzling sauce, which I think it's enough. And I pair this rich dessert with the raspberry, which is great ^ ^, because even the raspberry is sweet it give this dessert a feeling of refreshing too.
So, if you ask me about this month challenge, I have to say if you the one who love chocolate as much as me, you will say "yummy" too.

   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

Chocolate Pavlovas with Chocolate Mascarpone Mousse
serves 4 

 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

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)

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.

Crème Anglaise (a component of the Mascarpone Cream above):
(dailydelicious' note: This is the full recipe, I made only half of it)

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

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.

Mascarpone Cream (for drizzling):
(dailydelicious' note: This is the full recipe, I made only half of it)

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

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.

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.

June 2010 Daring Bakers Challenge #41: 
Chocolate Pavlovas with Chocolate Mascarpone Mousse


  1. That last photo is to die for so classy and elegant and delicious. Lovely work on this challenge. Cheers from Audax in Sydney Australia.

  2. despite all the obstacles you've done the challenge n that too with such awesome pictures n such a delish looking pav ... :)

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

  3. This looks delicious! You have a really nice blog!

  4. More Loveliness, along with good instructions. I watched Michelle Roux Junior; freeze egg whites then thaw them, in a recent programme. He was commenting, that it loosens them, so they get even more volume when whipped. I have not tried this yet.
    Always a pleasure to visit your blog.



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