DARING BAKERS - JUNE 2010 ( CHOCOLATE PAVLOVA WITH CHOCOLATE MASCARPONE 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.


More About Pavlova :


Pavlova is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova. It is referred as "pav", which is a cake similar to meringue with a crispy crust and soft, light inner.

The dessert is believed to have been created to honour the dancer during or after one of her tours to Australia and New Zealand in the 1920s.

The dessert is a popular dish and an important part of the national cuisine of both countries, and is frequently served during celebratory or holiday meals such as Christmas lunch.

The pavlova a crisp crunchy shell, while the interior remains soft and moist. The pavlova's internal consistency is thus completely different from that normally associated with meringue, having more of a soft marshmallow texture. This difference is due to the addition of cornstarch, the use of which is the defining feature of a pavlova recipe.

Leftover decorated pavlova can be refrigerated overnight, but the dessert will absorb moisture from the air and lose its crispness. Undecorated pavlova can safely be left overnight in the oven in which it was baked, to be decorated in the morning.

Changes I made for the chocolate Pavlova :

I added 3 tbsp of almond meal to have the nutty flavour and texture to the meringue which taste great though it is not traditional. Layered with chocolate mousse and whipped cream.

Next is the Vanilla Meringue without the cocoa powder. It is individual servings with Creme Anglaise, whipped cream and Fruits.

We enjoyed both the flavors and the challenge was fun too!!!!

Ok coming to the recipe...

Chocolate Meringue (for the chocolate Pavlova)

Ingredients :

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)

Ingredients:

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. 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.)
2. Mix about ¼ of the mascarpone mixture into the chocolate to lighten. Fold in the remaining mascarpone until well i
3. 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.
4. ncorporated. Fill a pastry bag with the mousse. Again, you could just free form mousse on top of the pavlova.

Crème Anglaise

Ingredients :

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.
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.
3. 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.

The way I assembled the chocolate Pavlova :


1. Place the chocolate meringue disc in layers filled alternatively with chocolate mousse and whipped cream.








Vanilla Pavlova :


1. Plain meringue filled with Mixture of Creme Anglaise and Whipped cream, served with fruits.







Note :


1. I added 3 tbsp of almond meal to the meringue mixture before baking to get nutty chocolate Meringue, and tsp of corn starch.