Sunday, June 27, 2010

Daring Bakers - Pavlovas with Chocolate Mascarpone Mousse

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.

June's Daring Bakers was definitely a bit of a challenge for me. The components were not really the difficult part, it was more trying to find the time to complete it that ended up being the challenge. We left on our road trip at the end of May so I read about my challenge from somewhere in Minnesota, we were home for only a few days in the middle of the month, and by the time this posts and you read it I will hopefully be enjoying myself on a warm beach in Hawaii! Needless to say, I am so glad I was able to complete it. There were a few components that I had never made before and it really was a fantastic tasting dessert.

It seems as though the pavlova has many different interpretations. From what I read online, the pavlova was first made in Australia to honor the Russian ballet dancer, Anna Pavlova. It is usually baked like a cake, but it is made with meringue so it ends up crispy on the outside and chewy on the inside. Whipping cream and fruit are then added to the top of the cake to finish it off. However, the recipe that we were given to use seems to be more of a meringue than what the Australians would call a pavlova, but it seems as though they are pretty similar.

Our challenge was comprised of four parts: the pavlova, the chocolate mascarpone mousse, the mascarpone cream, and the creme anglaise. I began by making the creme anglaise. It reminded me a bit of the creme we had made for the pastries in our croquembouche so I used a few of the tips that I learned from that experience. Everything went well during this process.

I then made the pavlovas. This was my first attempt at making meringue. I have never even made a lemon meringue pie, although it is on my top 100 list, so it was definitely a new experience for me. I wanted to make the pavlovas small because it sounded like they were really rich, and since it was just my husband and me eating them I didn't want to have to polish off a whole pavlova in one sitting. These also turned out well. I did a few different versions, some bigger than others and with varied designs.

The chocolate mascarpone mousse was next. Another first for me! This did give me a bit of a problem but I was able to work it out. Right after adding the chocolate to the cream it seemed as though the fat separated from the rest of the mixture and I had a chocolate glom sitting in a pool of liquid. I was able to fold in the mascarpone cream and it brought it together, although it was still a bit grainy. But the flavor! Oh my goodness! I loved how you could taste the citrus flavor (orange and lemon) in the mousse, and it seemed even more pronounced after sitting in the fridge for a few days.

I had fun playing around with different ways to plate it. Also, I used both strawberry and mango to garnish my pavlovas. Both were equally yummy!

For the recipes and more versions of the pavlova, email me. Enjoy!


Linda Vandermeer McCubbin

Your versions look so lovely. I really like the white pavlova contrasting with the chocolate mousse and offset with the strawberries. Delicious.


They look great and I think looks wise it helps a lot to have the white pavlova.


Pretty, pretty, pretty! So many lovely presentations.

Thanks for stopping by at my blog. (And I really like the name of yours!) See you again on the next DB challenge...

Deeba PAB

Love the different versions you did on the pavs. Well done on the challenge indeed! Your pavs looking delicious!


Looks gorgeous! My first attempt at meringue was a miserable flop :D


hey :) love ur different plated versions :) though the first one is my fav!


Really lovely plating of the dessert. Great job! I especially love the sauce spiral . . . And the parfait idea is great, too.


Beautiful, i love all your four version of serveing the dessert.

tease-spoon of sugar

I love all your presentations. The parfait one loves amazing!


wow what a eyecatching dessert and so beautifully presented and made.


You did an amazing job! I love all the variations you came up with. Great job on this challenge!


Beautiful presentations! Thanks for visiting my site


Yummy!! Love the way you played around with your plating :))


I love the different versions you came up with, especially the last one - wow! By the way, your blog is very pretty! xxx

Linda Judd

Great job on the Pavlovas. Nothing better than chocolate and strawberries! Sounds like a very busy month, so you should be proud of yourself for completing the challenge.


I love all the ways you plated your pavlovas. I garnished some of mine with roasted strawberries after the fact, but that photo didn't make it to the computer in time for my official post.


They all look beautiful and delicious, I love the white pavlova

Vivian Thiele

Your pictures of the results are stunning... the white meringues are so much more visually appealing than the chocolate ones!


awesome plating.... looks totally fabulous.....

The Variable, Crazy Over Desserts - Nachiketa
Catch me on facebook @ Crazy Over Desserts


Love all different presentations! They all look very yummy indeed! Great job on this challenge!


I love all the ways you presented this dessert. You did a fantastic job!!

Jesica david

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