Receta {Daring Bakers/Baking} Chocolate Pavlovas with Chocolate Mascarpone Mousse & Preserved Stone Fruit
- 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.
Chocolate Mascarpone Mousse
200gms dark chocolate
1/4 cup low fat cream
1 tsp gelatin powder
2tbsp milk
Method:
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.
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