Daring Bakers challenge , June’10-Chocolate Pavlovas with Chocolate Mascarpone Mousse

by Sunita on June 27, 2010

Yes, it’s the 27th of the month and yet again, it’s time to post the daring bakers challenge for the month. This month has been particularly busy for me, with a hundred and one things to be taken care of. So, most of the time I have been seen running around like a headless chicken. So sorry , if I have not been able to visit your lovely blogs or answer your comments and emails as regularly as I wish I could. But, rest assured that I will change that very soon and want to let you know that I appreciate all your feedback.

But in the midst of everything, I did manage to find time to complete this month’s daring bakers challenge. And I’m glad I did.

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.

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. (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.

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 (don’t forget we made this a few months ago – get the printable .pdf HERE)
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.

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.

What I did-

I followed the exact recipe, though I made a smaller quantity using just 1 egg white. I topped the pavlovas with some passion fruit. The recipe was quite straightforward and I did not face any problems at all.

This hurried post does not mean that we did not like the pavlovas, for the kids as well as the grown ups polished them off. So, thanks to Dawn for the delicious challenge.


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{ 24 comments… read them below or add one }

1 Rosa June 27, 2010 at 8:50 pm

Lovely pavlovas! I really like your take on the recipe. Passionfruit tastes soooo heavenly!

Cheers,

Rosa

Reply

2 Priya (Yallapantula) Mitharwal June 27, 2010 at 8:51 pm

What a great presentation dear !!! Lovely and beautiful !!!

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3 Manju June 28, 2010 at 2:04 am

They look just soo gorgeous! Pavlovas have been there in my wishlist for a real long time now…still havent gotten around making it yet!

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4 Dragon June 28, 2010 at 2:38 am

Gorgeous! Great job with this month’s challenge.

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5 Aparna June 28, 2010 at 3:10 am

Glad you found the time for this mnth’s challenge. They do look beautiful. Wonder what’s in store for us DBs next. ;-)

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6 Audax Artifex June 28, 2010 at 3:54 am

I love how you added the quintessential passion fruit on top that is inspired well done on this challenge and yes it is rich and decadent but so yummy. Cheers from Audax in Sydney Australia.

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7 pavithra June 28, 2010 at 4:49 am

They looks extraordinarly beautiful.. Amazing work on the challenge. Do drop in mine when u find time.

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8 Meeta June 28, 2010 at 7:40 am

Looking simply irresistible. really liking the passionfruit twist here!

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9 Poonam June 28, 2010 at 8:41 am

Hi :) Im glad you found the time to make this challenge,,cuz your pav looks lovely :) )

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10 Ivy June 28, 2010 at 10:15 am

Your pavlovas look beautiful. Great job and beautiful photos, as always Sunita.

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11 Sarah, Maison Cupcake June 28, 2010 at 11:11 am

They look great Sunita and so summery with the passionfruit. I made mine at the weekend but am posting a couple of days later.

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12 Nachiketa June 28, 2010 at 11:48 am

looks lovely…
same here… even i scaled the recipe down to 1 egg :)

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

Reply

13 Happy Cook June 28, 2010 at 11:54 am

Beautiful . Now tha tthe summer holidays here my blogging and bloghopping is going to take a step back.

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14 rachel June 28, 2010 at 1:16 pm

Beautifully done! I couldn’t find time for this one…

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15 Erica June 28, 2010 at 1:21 pm

I love the addition of passion fruit on top!!! They look fantastic….your food and pictures are always amazing!

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16 Jacqueline June 28, 2010 at 1:29 pm

Wow, those look amazing. What a great combination of yumminess :)

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17 sadaf June 28, 2010 at 9:33 pm

hello,
Its nice to meet you sunita. What a lovely site with great photography.

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18 berry lovely June 28, 2010 at 10:06 pm

Very beautiful, especially with the added passionfruit.

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19 Asha@FSK June 28, 2010 at 11:00 pm

Very refreshing looking desserts! Good Luck with whatever is keeping you busy :)

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20 sheba June 29, 2010 at 9:37 am

Wonderful looking pavlovas..and I love the addition of passionfruit..

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21 Lisa June 30, 2010 at 9:13 pm

BEAUTIFUL pvalova. I love the drizzle of fresh passion fruit. I wish I could have found fresh passion fruit. For some reason, I can only get it for a short period of time here, and this is the NYC area!

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22 Cakelaw June 30, 2010 at 10:14 pm

Your pavs look great – the passionfruit on top would have beena good way to cut through some of that chocolate richness.

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23 eunice @ heavenwildfleur June 30, 2010 at 11:29 pm

oh man this looks a-ma-zing!! they just jump right out of the picture, i want to eat them!

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24 Sunita July 2, 2010 at 9:00 pm

Thanks everyone for dropping by. We lovd this challenge and te passion fruit was much appreciated.

Reply

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