Sunday, June 27, 2010

The Daring Bakers #14 Chocolate pavlovas...

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've only made it today... With a Baby I don't have much time for cooking now (not even for sleeping...) The Baby has horrible colic and sleeps only in my or my Hubby's arms... quite exhausting but it helps her so I don't mind - the only minus is that you can do 3 things while holding her: watching TV, reading or sleeping with her and that's about it... So it's only today I got the chance to make it. I really didn't want to skip this month's challenge as meringue is one of my favourites things in the whole world :) I had to change mascarpone filling for something else - as I didn't have ingredients to make it exactly as per recipe (all my changes are below the recipe). All in all great challenge - the chocolate meringue comes out dry, crisp and very light - it's definitely a keeper :) it will be great in Eaton Mess dessert!



How to make it...


Chocolate Meringue (for the chocolate Pavlova):
- 3 large egg whites
- 100 g white granulated sugar
- 30 g confectioner’s (icing) sugar
- 30 g cocoa powder

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. 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. (This looks like it will not happen. Fold gently and it will eventually come together.) 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. 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 (for the top of the Pavlova base):
- 355 ml heavy cream (cream with a milk fat content of between 36 and 40 percent)
grated zest of 1 average sized lemon
- 255 g 72% chocolate, chopped
- 390 ml mascarpone
- pinch of nutmeg
- 30 ml Grand Marnier (or orange juice)
Put ½ cup (120 ml) 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. 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. Mix about ¼ 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.

Mascarpone Cream (for drizzling):
- 1 recipe crème anglaise
- 120 ml mascarpone
- 30 ml Sambucca (optional)
- 120 ml heavy cream
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.



Anula's changes:
- instead of mascarpone filling I made: fresh whipped cream with peaches (used canned ones)
- changed mascarpone cream for raspberry juice (to give it a little sharpness, as whole dessert was rather on the sweet side...)

Smacznego!

20 comments:

  1. Anula that does look wonderful and to be able do this while nursing a baby is stunning! Love your photos also. Cheers from Audax in Sydney Australia.

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  2. I love the way you piped the meringues! Very pretty! The colors of the plated pavlova are gorgeous :)

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  3. You are a super woman - a brand new (beautiful) baby and you completed both DB challenges this month! Your pavs look so pretty, and I love the peach melba combi - great pairing! xxx

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  4. Great pavlovas indeed. Wow have your arms full literally! Amazing you found the time.

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  5. Beautiful--I can't believe you were able to do this with a colicky baby, too. I love how the peach raspberry flavors evoke Peach Melba. It is an ode to both Dame Melba and Anna Pavlova.

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  6. Lovely pavlovas! They look delicious!

    Cheers,

    Rosa

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  7. You did a wonderful job,I could never manage every day cooking with a baby let alone such baked goodies :D

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  8. Wow, what lovely pavs! Even with as little time as you would have with a new baby, you still managed to turn out a great Challenge!

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  9. I hope your baby is feeling better :) And these looks amazing, glad you didnt skip the challenge!

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  10. Gorgeous photographs and fabulous pavs! Well done on the challenge!

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  11. Your pavlovas look absolutely delicious. I loved the changes you made to the dessert. Your desserts look a lot lighter and probably less sweet then the original recipe. Great work!

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  12. This looks amazing! I love the addition of the peaches and raspberry juice. Great job on this challenge! Sorry the baby is having a hard time. I hope it gets better for you!

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  13. Wow! Perfectly done, looks so good. First time here in your blog, looks fabulous, following you:-)

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  14. I love how you've piped your meringue. It looks really delicious. Good luck with the little one!

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  15. Love the photo and stunning plate presentation... that swirl of raspberry juice is a true great companion for pavlova - both the color and flavor... Good choice!

    Sawadee from Bangkok,
    Kris

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  16. Terrific idea of using the peaches. Your photos look delicious! If you're able to teach the baby to crack eggs and work a whisk, you'll have 4 hands for a DB Challenge. lol. :-)

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  17. Your chocolate meringue is beautiful!

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  18. P.S. Best wishes for the little one to get over the colic!

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Thank you for taking your time and leaving a comment. It means a lot!
Pozdrawiam, Anula.