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Chocolate Pavlova With Chocolate Mascarpone Mousse And Fresh Berries Recipe


Chocolate Meringue
  • 3 large egg whites at room temperature
  • 1/4 teaspoon cream of tartar
  • pinch of coarse sea salt
  • 1/2 cup plus 1 tablespoon (100 g) superfine (baker’s) white sugar
  • 1/4 cup (30 g) confectioner’s (powdered) sugar
  • 1/3 cup (35 g) unsweetened cocoa powder

Chocolate Mascarpone Mousse
  • 1 1/2 cups heavy whipping cream
  • 9 oz of dark chocolate, chopped
  • 1 2/3 cups mascarpone
  • pinch of nutmeg
  • 2 tablespoon Cointreau or Grand Marnier or other orange liqueur (or orange juice if you prefer)

Simple sweetened mascarpone thickened cream
  • 1/2 cup of mascarpone cheese
  • 2 tablespoon of confectioner’s (powdered) sugar
  • 1 cup heavy cream

Assembling the Pavlova
  1. Fresh fruit or berries like blackberries, olallieberries, tayberries, kiwis and strawberries
  2. Confectioner’s (powdered) sugar for dusting
Chocolate Pavlova With Chocolate Mascarpone Mousse And Fresh Berries Recipe

  1. Preheat your oven to 200˚F. Line a baking sheet with a silpat or a piece of parchment. Put egg whites, cream of tartar and salt in the mixing bowl of a standing mixer fitted and whip the egg whites on medium speed until soft peaks form. Gradually add in the superfine sugar until stiff peaks form, and the egg whites are glossy. You want the egg whites to be firm but still moist and glossy, you don’t want them dry.
  2. Sift the confectionary sugar and the cocoa powder in to the egg whites and fold them in. It’ll take some arm work, but eventually the dry ingredients will fold in together. Fit a pastry bag with a large round or star tip and fill with the chocolate meringue. Pipe the meringue into whatever shape you want (I went with the classic spirals) and bake in the oven for 2 hours or so until dry and crisp.
  3. Make the mousse Put 1/2 cup of the cream in a medium saucepan and warm up the cream until it starts to bubble on the sides (but don’t let it boil!). Remove immediately from the heat and using a whisk, mix the chopped chocolate into the cream until all the chocolate melts. Put aside. Place the mascarpone cheese, the remaining 1 cup cream, and the pinch of nutmeg into a mixing bowl and whip until the mascarpone loosens up. Add the Cointreau and whip until on medium- low speed until soft peaks form. Don’t over beat as the mascarpone cheese will break. Take the chocolate mixture and fold it into the mascarpone whipped cream gently until fully incorporated.
  4. Make the whipped cream by first sifting the powdered sugar into the heavy cream and mix until it is dissolved. Add the mascarpone cheese and the cream into a mixing bowl and whip until thickened but before peaks form.
  5. Assemble the dessert by spooning the mousse in a pastry bag fitted with a large star or round tip. Place one of the chocolate meringues on a plate and pipe some mousse onto it in a fancy swirl. Place some berries onto the mousse and press down so they don’t slide off. Drizzle some of the thickened mascarpone cream onto the berries. Place another chocolate meringue on top of the berries and repeat with the mousse and berries. Stack as high as you want (I did three levels, but I probably should have stopped at two!) and then dust the top of the dessert with some confectioner’s sugar to make it even prettier. Add the whipped cream on top and stand back and admire your dessert.

Source: Eat The Love
Chocolate Pavlova With Chocolate Mascarpone Mousse And Fresh Berries Recipe Chocolate Pavlova With Chocolate Mascarpone Mousse And Fresh Berries Recipe Reviewed by kuji hara on 5:43 PM Rating: 5

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