Monday, June 28, 2010


certainly not the prettiest thing I've ever made

Considering how often I usually post here, it sure has been a while since I've had time to put anything up. Or cook anything for that matter. I've got a few recipes on the back burner until theyre perfected but otherwise, its been quite the busy week.

I spent a few days in Atlanta with two of my sisters and ever since we got back I have been working almost nonstop. Literally. But, here I am with a few hours to spare and before I take the biggest nap that this world has ever seen, I figured I'd post my very first daring bakers challenge. My apologies if this post is not particularly interesting, as my brain has lost most of its operating ability.

I have to be honest, I've never been particularly intrigued by pavlova. After this challenge, I think I might like to think about it more often but I have to say that this mousse was far too rich. A small dollop would definitely have been enough.

My notes are as follows:
I definitely prefer the freeform method as far as shaping the pavlova is concerned.
I would definitely make the pavlovas and the creme anglaise again, but not so much the mousse

Anyway. Recipe:
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
1⁄2 cup plus 1 tbsp (110 grams) white granulated sugar
1⁄4 cup (30 grams) confectioner’s (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’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

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 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.

Recipe 3: Mascarpone Cream (for drizzling):

1 recipe crème anglaise
1⁄2 cup (120 mls) mascarpone
2 tbsp (30 mls) Sambucca (optional)
1⁄2 cup (120 mls) heavy cream


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


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 1⁄2 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.
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.


  1. Welcome and hello to the Daring Bakers' and congratulations on your 1st successful challenge I hope you have many more with us.

    WOW I think you did a smashing job on this challenge it is always to make new things and find a few things that you like and will use again. Cheers from Audax in Sydney Australia.

  2. Welcome to the club and great job on the free-forming. Definitely a very traditional way to make pavs :)Btw, liked your about me section a lot.

  3. thank you so much to both of you!

  4. Oh the decadence! What an awesome dessert this would be. How long did it take to make?