Daring Bakers Challenge – Chocolate Pavlovas with Chocolate Mascarpone Mousse and Raspberry Sauce
After I recovered from the shock of yet another baking failure, I could not let this situation get me totally down and out. Now, it was time to get a bit creative with my high altitude disaster! Of course, I still was only left with part of a dessert for guests arriving at any moment and another not completed Daring Bakers Challenge for June!
Meanwhile, I am thinking that I can make
flat chocolate meringue ice cream sandwiches with these disks I just baked. Perhaps I can crumble them and make a dessert topping or I can feed the local wildlife use them in place of skipping stones!
waste any more time stress out over this any more, I decided to go ahead and make a version of the mascarpone cream. I used less chocolate and mascarpone cheese than the original recipe called for and used Chambord rather than Grand Marnier since I was doing something different. I already had the creme anglaise (it turned out beautifully) and I decided to make some fresh raspberry sauce.
I have to say that the mousse was absolutely delicious! It was creamy and rich and had just the right amount of chocolate. It was incredible with the creme anglaise and the raspberry sauce. The meringues, on the other hand, were, well…forget the meringues!
Here are the recipes I came up with
to get through this months Daring Bakers create this lovely dessert. A girl’s gotta do what a girl’s gotta do when faced with a real challenge!
This content is protected under International Copyright Laws. Bunkycooks provides this content to its readers for their personal use. No part (text or images) may be copied or reproduced, in whole or in part, without the express written permission of bunkycooks.com. All rights reserved.
Chocolate Pavlovas with Chocolate Mascarpone Mousse and Raspberry Sauce
(recipe from the Daring Bakers Challenge)
3 large egg whites
1/2 cup plus 1 tablespoon white granulated sugar
1/4 cup confectioner’s (icing) sugar
1/3 cup Dutch processed cocoa powder
(Adapted from Barefoot Contessa)
Makes 2 cups
4 extra-large egg yolks
1/2 cup sugar
1 teaspoon cornstarch
1 3/4 cups scalded milk
1 teaspoon pure vanilla extract
Chocolate Mascarpone Mousse
(Adapted from The Daring Bakers Challenge)
1 1/2 cups heavy cream
grated zest of 1/2 average sized lemon
3.5 ounces (70% cacao) chocolate, chopped
1 cup (8 ounces) mascarpone cheese
2 tablespoons Chambord
1/2 pint fresh raspberries
2 teaspoons sugar, or to taste
Place a rack in the center of the oven and preheat to 200 degrees F. 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 two to three hours until the meringues become dry and crisp. Cool and store in an airtight container for up to 3 days.
For Creme Anglaise:
Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
With the mixer still on low, slowly pour the hot milk into the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened. The custard will coat the spoon like heavy cream. Don’t cook it above 180 degrees F or the eggs will scramble!
Pour the sauce through a fine strainer, add the vanilla extract and chill. You can make this one day ahead.
For mascarpone mousse:
Put one half cup 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 in a bowl. Whip on low for a minute until the mascarpone is loose. Add the Chambord and whip on medium speed until it holds soft peaks. (DO NOT OVERBEAT AS THE MASCARPONE WILL BREAK.) Mix about one quarter cup of the mascarpone mixture into the chocolate to lighten. Fold in the remaining mascarpone until well incorporated. Refrigerate until ready to use. Fill a pastry bag with the mousse. Again, you could just free form mousse on top of the pavlova.
For raspberry sauce:
Put raspberries into a small saucepan. Mash with a potato masher. Heat over low heat until mixture begins to boil. Add sugar to taste. You can cook over low heat for a minute or two to thicken. Refrigerate until ready to use.
Another decadent dessert! I can’t handle it… it just looks incredible! After making my first meringue cookies a few months ago, I think it’s time to try it again. This recipe is fantastic and I will have to try it soon.
Congratulations on your DB challenge this month! Absolutely lovely with the raspberry sauce drizzling down the sides. Well done! 🙂
I’m glad to see you persevered! I can become so discouraged when something doesn’t turn out in the kitchen, but as you demonstrated, it is so worth it to plug on through!
You’re so creative! You totally made this one a success!
Reminds me of my Daring Cooks challenge where my pita breads didn’t puff like everyone else’s! Your mousse looks heavenly!
perfect mountain meringue – ‘skipping stones with Mousse’ … now who would ever want any thing more…
Bravo! Thank you for creating such entertaining blog posts. I enjoy reading the adventure as much as seeing the beautiful photos and writing down the recipes.
Great job gettin’ through! Looks delicious…
Interesting post and a lovely dessert. Gorgeous photos.
You rescued your dessert beautifully! When you get back down to sea level, do try them again because they are the new favorite dessert around my neighborhood!
sigh . . . right at this moment, I’m so thankful I’m not participating in this group but am honestly thrilled that you are! you handle everything that comes at you with true grit, staring the challenge down until it gives in – John Wayne would be proud! and what a dessert this is!!
I think your Pavlova is a good reason for putting off my diet one more weekend…
Love the raspberry and chambourd with the chocolate pavlovas!
I adore Pavlovas, and I have to say I am so impressed with how you persevered with this challenge! I think it came out beautifully, and I can only imagine how wonderful it tasted! Chocolate, raspberry AND a mascarpone mousse? Oh dear, I am in heaven!
I contemplate doing a Daring Bakers challenge every month but then wimp out! You’ve inspired me yet again because this looks just stunning (and delicious!) 🙂
What a decadent dessert! Looks gorgeous too!
High altitude baking is a real challenge. I remember my initial baking days in Colorado where everything came out flatter than pancakes. I eventually got the hang of it and converted most of my recipes.
The mousse, the mousse, the mousse. That is the kicker here! Put that in a bowl, and it’s party time.
That looks so delicious! Very well done :))
I love how you took what turned out not as you’d hoped and turned it into a beautiful pavlova dessert regardless. Pavlova cookies with mousse, cream and sauce – it doesn’t get any better than that. Well done!!
very very elegant and impressive wow!~
Great work with the mousse and it sounds so good that I am sure no one cared that the pavlova part didn’t exactly work out! I also love that you included a lovely description of Anna Pavlova in your write up, thanks for sharing. 🙂
Aw too bad the meringue recipe didn’t work out (I was suspicious of it and that’s why I used another one) but your dessert looks lovely at the end of the day!
Nicely done! This is quite the reinvent… excellent recovery:)
Thank you all for your comments! This was delicious and I will definitely make it again with either another recipe (Mardi – maybe that was the problem) or at sea level. It is certainly a beautiful dessert and perfect for entertaining since everything can be done ahead and then assembled when you are ready to serve it.
You know every time I visit your site, I leave drooling ! You are such an amazing cook and talented photographer. I’ve always had a bias against Pavlovas and until I saw yours , I think You might just have changed my mind 🙂
YAY you did it BC… you did it in STYLE!! Love the way you did it! Gorgeous!!
I tell you Gwen, if you hadn’t said anything I would have thought you made them that way on purpose….and actually there kind of cool that way! Your presentation is fabulous……and I know I could certainly polish one or two of them off myself!
Here’s too making things work, where others would have given up…..thats what we do!
Have a safe and Happy fourth!
I certainly applaud you for trying this dessert all the while waiting for guests to arrive…you are quite daring!
I like your personal twist on the Chocolate mousse recipe.
It all seems to have come together well enough for it to taste terrific, I’m sure of it ;o)
BTW…thank you for your visit on Figs bathing in Porto…it was nice to receive you.
This is a treat. I have made large pavlovas and like this mini version quite a bit, but the coup de gras is the twist you bring to the mousse. PS I am in Palm Springs are banned from the computer, so don’t tell my housemates I checked in here. Shhhh GREG
Shhh…I won’t tell! We should all be banned from the computer on a regular basis. Have a blast in Palm Springs! 🙂
Oh Dear…. Just the title made me drool already. It looks delicious.
Gwen, what a lovely way to make the most of your “flattened” meringues! I personally think it came out wonderful. 🙂 Way to go with your creativity! [K]
I remember getting pavlova’s and passion fruit was one of my favourite things about visiting my dad in Australia as a kid. Great that you persevered on despite the meringue falling. It looks like it turned out well in the end.
Recipes with chocalate is my favorite. Thanks for the beautiful recipe…
Also thanks for visiting my site. I will be happy with your more visits.
The fresh raspberry sauce looks tempting! I will have to try it sometime.
wow, this looks so good! lovely photos too 🙂
Recipes with chocalate is my favorite. Thanks for the beautiful recipe.
This is quite the reinvent