Daring Bakers Challenge – Chocolate Pavlovas with Chocolate Mascarpone Mousse and Raspberry Sauce

For meringues:
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.