JUNE 2010 - Daring Baker's Challenge: Chocolate Pavlovas 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.

Obviously, I didn't make a chocolate meringue, instead a raspberry pavlovia. Aussie Aussie Aussie.....

I opted to tone down the rich sweetness of this challenge, so head over to the website for the original. Which tops the meringue with chocolate mousse and a creme. This mousse is AMAZING, and quick setting. For me I still found it a little too rich together, save in very small potions. I will make these two dishes again, but separately, with fresh fruit and cream.

Classic Australian Pavlova
Cooking time about 1¾ hours
Ingredients (serves 8)

4 teaspoons cornflour
6 egg whites
1 teaspoon cream of tartar
1 1/3 cups caster sugar
1 teaspoon vanilla extract
2 tablespoons powdered raspberry
4 drops red food coloring


Preheat oven to 200°C (395°F). Dust lightly with 1 teaspoon cornflour a sheet of baking paper place on a baking tray. Place a 8” (20cm) x 2.5" (60mm) springform cake tin without a bottom as a container to hold the whipped egg whites on the floured baking paper.

Using an electric mixer on the highest setting, beat egg whites and cream of tartar (or salt) in a narrow deep bowl until soft peaks form (using a narrow deep bowl ensures the beaters are well into the whites and will build up the greatest volume). Add sugar, 1 tablespoon at a time, beating constantly until thick and glossy. Add remaining 3 teaspoons of cornflour with the last tablespoon of sugar. Dissolving the caster sugar should take about 10-12 mins if using normal granulated sugar about 15 mins. (Test mixture by feeling a small amount of the meringue between two fingers if it is grainy beat longer.) Fold through vanilla and vinegar.
Spoon meringue into the springform cake tin. Shape the uncooked meringue using the springform cake tin as a guide into one giant meringue. Remove the springform cake tin and place the uncooked meringue cake into the oven. Reduce oven to 100°C (212°F). Bake for 1½ to 2 hours or until dry and crisp, test by tasting a teaspoon of the meringue from the top if it doesn't taste of egg it is done don't worry about the small hole made by this testing it will be covered by the topping. Test at 1½ hours and then every 15 mins until ready. Turn off oven and cool completely in oven (pavlova may sink and crack during cooling).





Chocolate Mascarpone Mousse

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)
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