Recipe Adapted from Chocolate Epiphany by Francois Payard

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) Dutch processed cocoa powder

Method

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 might look like it will not happen, but if you fold gently 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. For the layer pavalova cake you’ll need 3 concentric circles.
   
   
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.

Ingredients

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 cinnamon
2 tbsp (30 mls) Bailey’s Irish Cream (Orange juice)

Method

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 cinnamon in a bowl. Whip on low for a minute until the mascarpone is loose. Add the Bailye’s cream and whip on medium speed until it holds soft peaks. Make sure not to 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.

Ingredients

Mascarpone Cream (for drizzling)

1 recipe crème anglaise (see recipe below)
½ cup (120 mls) mascarpone

Method

1. Prepare the crème anglaise. Slowly whisk in the mascarpone and let the mixture cool.

Ingredients

Crème Anglaise

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

Method

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.Care must be taken not to overcook the mixture.
   
   
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.

Honey Roasted Peaches

Ingredients

4 ripe peaches, sliced in thicker wedges
3-4 tablespoons honey, use a good quality one with a flowery aroma
a few sprigs of fresh thyme

Method

1. Preheat oven to 180 degrees C.
   
   
2. In a bowl mix together all ingredients and transfer to an ovenproof baking dish.
   
   
3. Roast fruit and honey for 15 minutes until fruit is softened and syrup is thick.
   
   
4. Remove and allow to cool.

Additional:

2 punnets fresh raspberries 

Assembling the Pavlova

Either pipe the mousse onto the meringues or use a spatula to spread it over the meringue. Decorate with the fruit. If you are making the layered version then spread some of the mousse on the base meringue, scatter with raspberries then place the second meringue. Spread another mousse layer and then place the final meringue layer on top of this. To conclude spread with mousse, arrange the honey roasted peaches on top, then decorate with a few raspberries.

Just before serving drizzle some of the honey syrup and the mascarpone cream over the top.

Notes: You’ll definitely have leftovers with this. A great dessert idea is using the honey roasted peaches with syrup and drizzling some of the mascarpone cream over the top. It makes a lovely refreshing dessert. If you have some extra meringue leftover too, coarsely crunch it up and scatter over the top.