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.
One of the things that was so much fun (and challenging) about this particular invitation was that there were four or five (depending on if you made or bought the mascarpone cheese) and in my case six different components (homemade mascarpone cheese, chocolate meringues, chocolate mascarpone mousse, creme anglaise, mascarpone cream and vanilla poached cherries), each with their own set of challenges.
When I first read the challenge I wasn’t that enthused, not because it didn’t sound delicious, but because it seemed so heavy for a summer indulgence. I made a few different variations and, in the end, summer or not the pavlovas were divine.
Homemade Mascarpone Cheese
I adore mascarpone cheese and here in the Bay Area we have access to some amazing artisan cheeses (including an incredible mascarpone sold by Cowgirl Creamery) but it is soooo expensive so I decided to try making my own. The texture wasn’t quite as smooth as I would have liked but I’ll definitely make it again. Next time I will not strain it for as long. I think that will lend it a creamier texture.
Chocolate Meringues
I’ve been on a macaron making kick lately so I’ve been working with lots of meringues. I’ve learned a few tricks along the way and they held me in good stead for this part of the challenge. The meringues were straight forward to make and were absolutely delicious.
More about Chocolate Meringues
Chocolate Mascarpone Mousse
I love a good chocolate mousse though usually find them too rich to eat much of. This mousse, made with mascarpone, dark chocolate and Grand Marnier was outstanding but I would probably make a traditional mousse instead of the mascarpone mousse next time. I did have some problems making the mousse. It completely broke apart at a couple of different points. It’s times like these that I appreciate my culinary training and can usually figure out a way to salvage a disaster without a complete do over.
More about Chocolate Mascarpone Mousse
Creme Anglaise
A good creme anglaise is a beautiful thing. This one, with the specs of vanilla bean throughout was fantastic.
Mascarpone Cream
The mascarpone added a slight tartness to the sauce which was delicious.
Poached Vanilla Cherries
As I mentioned earlier, I felt that all of the deep chocolate and rich cream needed something to lighten it up for the summer months. We’re having a bumper crop of gorgeous cherries this season so I poached some in a vanilla syrup and voila … Black Forest Pavlovas! This would also be amazing served over ice cream or made into ice cream.
More about Poached Vanilla Cherries
Assembling the Pavlovas
I placed a pool of the mascarpone cream on the plate and used two meringues per serving. I piped the chocolate mousse onto one of them and some lightly sweetened whipped cream on the other one and topped it with poached cherries with a little bit of the cherry poaching liquid.
Next time I make this I’ll use regular creme anglaise for the sauce and make a more traditional chocolate mousse with Grand Marnier. I loved having the dark chocolate and the whipped cream on two small meringues. And the cherries were delicious. I think a little bit of orange zest would make a great garnish.
Magnifique!
Really yummy looking pavlova! I love the way you plated it! Good job!
Thanks Chef D. It was a lot of fun to play with.
What a wonderful posting and the final recipe looks fabulous and the photos are gorgeous. Well done on this challenge. Cheers from Audax in Sydney Australia.
Thank you kindly Audax! I like how he final product turned out too.
mmmm, looks really yummy and refreshing in this hot weather
Thanks Food Lover. For summer, I think I’d top it with just whipped cream or maybe a great vanilla bean ice cream, gorgeous summer fruit and maybe a dark chocolate sauce instead of the mousse. Much lighter and summery that way.
Very nice challenge! I like the cherries with the chocolate…yum!
Why thank you Gwen. Did you do this month’s challenge. I looked for it and couldn’t find it … but of course I found the cantaloupe martinis an the peach sorbet. Yum! Tell you delightful husband hello.
Gorgeous pavlova. When I saw this in the DK forum I was blown away. Black Forest is such a great idea and the photos are mouth watering!
Thanks Lisa Michele. Very kind
I just took a look at yours and love both the traditional one with the passion fruit curd and your version of the challenge.
YUMMSSSSSSSSS