Chocolate Pavlovas with Chocolate Mascarpone Mousse

(adapted from Dawn's challenge recipe)

Crème Anglaise
(recipe from Bon Appétit, February 1998)

1/2 cup whole milk
1/2 cup heavy cream
1/2 vanilla bean, split or 1/2 teaspoon pure vanilla extract
   3 large egg yolks
   3 tablespoons sugar

In a bowl, whisk together the egg yolks and sugar until mixture turns pale yellow.

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 1/4 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.

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.


Chocolate Meringue Shell

   3 large egg whites, room temperature
1/2 cup plus 1 tablespoon (110 grams) white granulated sugar
1/4 cup (30 grams) powdered sugar
1/3 cup (30 grams) Dutch processed cocoa powder

Preheat oven to 200 degrees Fahrenheit. Line baking sheet(s) with silpat or parchment paper.

Put the egg whites in a bowl and whip until soft peaks form. Increase speed to high and gradually add granulated sugar 1 tablespoon at a time until stiff peaks form.

Sift the powdered sugar and cocoa powder over the egg whites and gently fold the dry ingredients into the white until incorporated.

Fill a pastry bag with the meringue and pipe into whatever shapes you want. Alternatively, you could just free form your shapes and level them a bit with the back of a spoon or spatula.

Bake on the center rack for 2-3 hours until the meringues become dry and crisp. Cool and store in airtight container for up to 3 days.

Chocolate Mascarpone Mousse

1/4 cup + 2 tablespoons heavy cream
grated zest of 1/4 lemon
2 1/4 oz semi sweet chocolate, chopped
   1 smidgen nutmeg
   4 oz mascarpone

Put 2 tablespoons of the heavy cream and the lemon zest in a saucepan over medium high heat. Once war, 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 in a bowl. Whip on low for a minute until the mascarpone is loose, then increase speed to medium and whip until it holds soft peaks. Tip: Do not overbeat as the mascarpone will break.

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 the mousse on top of the meringue shell.

Mascarpone Cream (for drizzling)

1/2 recipe crème anglaise
1/4 cup (60 mls) mascarpone
1/4 cup (60 mls) heavy cream

Slowly whisk the mascarpone into the crème anglaise and let the mixture cool.

Put the heavy cream in a bowl and beat with an electric mixer until very soft peaks are formed. Fold into the mascarpone mixture.


To assemble, pipe or spoon the mousse onto the pavlovas then drizzle the mascarpone cream over the top. Dust with powdered sugar and fresh fruit if desired.


Croquer à Pleines Dents

Copyright © 2008-2010 Kara Flew
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