Sunday, June 27, 2010

Chocolate Cherry Pavlova - Daring Bakers June '10

Excuse me while I pass out from eating too many of these:
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
The Pavlova was named after a Russian Ballerina - and as light as this dessert is, I can't imagine anyone twirling and leaping after scarfing down this creamy, deep chocolate mousse.
I had a blast making these mini-pavlovas and they kept in an airtight container really well for at least 3 days until I had time to make the mousse and topping. The recipe for the mousse makes enough for another dessert; maybe with fresh fruit and cream on top.

Recipe: Chocolate Pavlova:
3 large egg whites
1⁄2 cup plus 1 tbsp (110 grams) white granulated sugar
1⁄4 cup (30 grams) (icing) sugar
1/3 cup (30 grams) Dutch processed 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 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: Chocolate Mascarpone Mousse-
1 1⁄2 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 1⁄2 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 1⁄4 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.


zorra said...

Sooo cute! Great combination with the cherries.

Audax said...

What a stunning looking mini-pav I just love the cherry on top a wonderful creative touch. Great work on this challenge. Cheers from Audax in Sydney Australia.

Anna said...

Beautiful little pavlovas - and that cherry on top! And what a nice photos :)

SlĂ inte! Anula.

Poonam said...

Your pavs are the cutest! I love the cream drizzling down from the cherries :)) This dessert was very rich,,I almost passed out from an overdose myself,,lol

Wolf said...

They look great with the fresh cherries on top!

Linda Vandermeer McCubbin said...

These are just the perfect size for popping into your mouth. I can imagine how hard it is to stop at one or even 5.

Anonymous said...

Those pavlovas look like little bites of happiness! Great presentation!

Unknown said...

Oh I love your mini pavlovas!! They are so darling! Great job on this challenge!

berry lovely said...

Those mini-pavlovas are absolutely adorable, and the cherry on top is really cute.

Lisa said...

Those are definitely 5 star restaurant pavlovas. Love how you made them into mini towers with cherries on top and perfect mascarpone drizzles. Just gorgeous to look at.

Renata said...

Cute mini pavs! Mine were little too, bite sized, for its richness... Love the cherry on top!

Khali//Bandit and the Scene Stealers said...

I love your mini pavs!