Chocolate Pavlovas with Chocolate Mascarpone Mousse & Preserved Stone Fruit
Deeba @ PAB
“To follow without halt, one aim; there is the secret of success. And success? What is it? I do not find it in the applause of the theater. It lies rather in the satisfaction of accomplishment.”
Anna Pavlova
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.
It’s the Daring Bakers time of the month again, and I’ve just got it together in the nick of time. The challenge Dawnchose is primarily based on a recipe from Chocolate Epiphany by Francois Payard – Chocolate Pavlovas with Chocolate Mascarpone Mousse. Chocolate Epiphany a book on my wish-list, and the name of the recipe so delicious, I was thrilled to see the challenge. What’s not to love about a chocolate pavlova!!
Pavlova is a meringue-based dessert named after the Russian ballet dancer Ánna Pávlova. Colloquially referred to as “pav“, it is a cake similar to meringue with a crispy crust and soft, light inner. The dessert is believed to have been created to honour the dancer during or after one of her tours to Australia and New Zealand in the 1920s.
It’s become some sort of a norm for me to usually get the DB challenge done early. I used to procrastinate for long before, but the last few challenges have had me up and going in the first week or so. Not this time though. It’s been a busy month, and I just didn’t get down to it. We were away into the Himalayas in the first week of June, then came the boys birthday, and then the hub came down with the nasty tummy virus. A potent combination of baking and blogging just not happening, but all the time I had chocolate pavlovas on my mind. Whether it was in Gangtokclimbing the hills to get to the monastery, or baking a Swiss Black Forest Cake for the son wondering if I could pass off a pavlova as a birthday cake, or the 3 days I spent in the hospital with Mr PAB who was not looking too good, strangely enough, all along I had Chocolate Pavlova fixation!
I’ve made Tropical Fruit Pavlova earlier from INDULGE – 100 Perfect Desserts by Claire Clark for a Blogger Aid fund raiser. That had been my first attempt and at the time I had wondered why it took me so long to get there. Many desserts later, I was thrilled to see this months choice for the challenge, chocolate pavlovas, something I’ve wanted to try forever! I didn’t get as far as the creme anglaise and mascarpone cream because of the lack of time. Also because it’s been far too hot in North India, and anything with a cream base just tends to run in seconds. I managed to stabilise my mousse with some gelatin, and that too barely. At 44C, nothing stays!!
In an attempt to keep it as light and refreshing as possible, I topped the stabilised mousse with a combination of preserved stone fruit. As time goes by, I seem to add more and more ‘passions‘ to my list. I am completely taken in by food photography, and also mad about preserving stone fruit, thanks to some jars I found in the market. Jars of the sort are not part of normal kitchen stuff available in India, so you could hear me whooping down the aisle! The past month has seem me in a frenzy pitting cherries and stoning peaches and apricots! I made a jar of brandied burgundy cherries from notes in The Cake Bible, and then went on to preserve a jar of regular cherries and peaches to make the most of the summer bounty! I was thrilled to be able to use them here, as Mr PAB couldn’t stop having a go at them!
All in all, a delectable summer combination. Chocolate and cherries offered the classic combination, and mascarpone chocolate mousse just made it better. For the record, I need to add that mascarpone doesn’t freeze well, at least not my homemade mascarpone. I made some a while ago and decided to freeze it before we left for Gangtok as I thought I would use it for the pavlovas. Ack. .. was strange and granular on defrosting when I returned, so I made a fresh batch from my post here. Nothing as simple and good as home made fresh mascarpone! Also, just for the record, a power cut doesn’t affect the baking of a meringue base. I know because the minute I popped the meringues into the oven… POP… off went the electricity for an hour!
I did have a bit of a time with the weather very hot at 44C, and so couldn’t get my mousse to behave. Once I managed to stabilise the mousse, the rest was FUN FUN FUN!! Thank you Dawn for something so ‘doable‘, and something so utterly divine! We loved it to the last crumb!! Thank you as always Lisa of La Mia Cucina and Ivonne of Cream Puffs in Venice for hosting this fab kitchen!!
Chocolate Pavlovas with Chocolate Mascarpone Mousse, Brandied Cherries and Peaches Recipe Source: Chocolate Epiphany by Francois Payard
Chocolate Meringue {for the chocolate Pavlova} 3 large egg whites ½ cup plus 1 tbsp white granulated sugar ¼ cup confectioner’s sugar {I powdered 1/4 cup sugar with 1 tsp cornflour}
1/3 cup cocoa powder
Method:
Place a rack in the center of the oven and preheat to 95º C. Line one baking sheet with parchment and set aside.
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}.
Sift the confectioner’s sugar and cocoa powder over the egg whites and fold the dry ingredients into the white. Fill a pastry bag with the meringue. Pipe the meringue into 6 rounds or whatever shapes you desire. Alternatively, you could just free form your shapes and level them a bit with the back of a spoon. {I made 6, but 8 would have been a good serving size too}
Bake for 2-3 hours until the meringues become dry and crisp. Cool and store in an airtight container for up to 3 days.
Sprinkle the gelatin over the milk in a small bowl, and place the bowl in a larger bowl of warm water till translucent.
Run the dark chocolate in a microwave safe bowl for 1-2 minutes until soft. Add the cream, and run for another 20 seconds. Mix till well blended and let sit at room temperature until cool.
Whisk the mascarpone until smooth.{DO NOT OVER-BEAT AS THE MASCARPONE WILL BREAK}. Whisk in the melted chocolate mixture gently.
Mix about ¼ of the mascarpone mixture into the chocolate to lighten. Fold in the remaining mascarpone until well incorporated. Add the gelatin quickly, but gently, and mix uniformly. Chill till holds form.
Spoon or pipe the mousse onto the pavlovas. Top with brandied burgundy cherries, peaches and cherries in syrup, and chocolate flakes.
♥ Thank you for stopping by ♥
Do stop by HERE and take a look at the marvelous pavlovas the rest of the talented daring Bakers have whipped up this month.
As I sign off, just a reminder for a giveaway I am hosting courtesy of CSN Stores. On offer is a one-time-use $80 gift certificate for one lucky winner to use as they wish on any of the CSN websites. Do leave a comment HERE if you wish to take part.
