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.
I'm a little late posting my challenge this month. I had my Meringue done on time and I was pleased with how easy making meringue can be. The second part of this challenge was to make Mascarpone cheese, I have made that before in past challenges so that was easy for me. And lastly to make the Mousse was really simple and really tasty.
The only beef I have with this challenge is the actual look of the desert. I made many different size and shape Meringues and tried to present them in different ways to make them look attractive. Don't get me wrong this dessert is really well put together and the flavor is great it's just not pretty. The chocolate Meringue topped with the chocolate mousse seemed to much of the same color. Next time I think I will switch this up and use different things to flavor the Meringue or the Mousse. Any way here is the recipe and some pictures.
3 large egg whites
½ cup plus 1 tbsp sugar
¼ cup confection sugar
½ cocoa powder
Preheat oven to 200 degrees. Line two baking sheets with parchment paper.
Put the egg whites in a bowl and beat them until they form soft peaks. Gradually add the sugar, 1 tbsp at a time until stiff peaks form.
Sift the confection sugar into the eggs along with the cocoa powder. Fold it in slowly till the mixture comes together.
Put the Meringue in a pastry bag with a large tip. Pipe out the meringue into the size and shape you would like your dessert to be. This can be one great big meringue for a family style service or small individual serving sizes. I made individual size meringues.
Bake for 2-3 hours until the meringues become dry and crisp.
Place ½ cup of the heavy cream and lemon zest in a sauce pan over medium heat. As it heats up add the chocolate. Once the chocolate starts to melt and become smooth remove the mixture from the heat and set aside till it is room temperature.
Place the mascarpone and remaining cup of cream in a mixing bowl along with the nutmeg. Whip it till it is blended together, do not over do this part as the mascarpone can break.
Take about 1/3 of the mascarpone mixture and add it to the chocolate. Fold in the remaining mascarpone until well incorporated. Fill a pastry bag with the mousse and add it to the top of your meringues.