Daring bakers - june 2010 ( chocolate pavlova with chocolate mascarpone mousse)

Ingredients

1)Chocolate Meringue (for the chocolate Pavlova):

• 3 large egg whites
• ½ cup plus 1 tablespoon (110 g) white granulated sugar
• ¼ cup (30 g) confectioner's (icing) sugar
• 1/3 cup (30 g) cocoa powder

2)Chocolate Mascarpone Mousse (for the top of the Pavlova base):

• 1 ½ cups (355 mls) heavy cream (cream with a milk fat content of between 36 and 40 percent)
• grated zest of 1 average sized lemon
• 9 ounces (255 g) 72% chocolate, chopped
• 1 2/3 cups (390 mls) mascarpone pinch of nutmeg
• 2 tablespoons (30 mls) Grand Marnier (or orange juice)

Crème Anglaise:

• 1 cup (235 mls) whole milk
• 1 cup (235 mls) heavy cream
• 1 vanilla bean, split or 1 tsp pure vanilla extract
• 6 large egg yolks
• 6 tablespoons (75 g) sugar

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Preparation

• 1)Chocolate Meringue (for the chocolate Pavlova):
  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. (Class made rounds, hearts, diamonds and an attempt at a clover was made!). Bake for 2-3 hours until the meringues become dry and crisp. Cool and store in an airtight container for up to 3 days.
• 2)Chocolate Mascarpone Mousse (for the top of the Pavlova base):
  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. (DO NOT OVERBEAT AS THE MASCARPONE WILL BREAK.) Mix about ¼ of the mascarpone mixture into the chocolate to lighten. Put ½ cup (120 mls) 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. Incorporated. Fill a pastry bag with the mousse. Again, you could just free form mousse on top of the pavlova.
• Crème Anglaise:
  In a bowl, whisk together the egg yolks and sugar until the mixture turns pale yellow. Combine the milk, cream and vanilla in a saucepan over medium high heat, bringing the mixture to a boil. Take off the heat. Pour about ½ cup of the hot liquid into the yolk mixture, whisking constantly to keep from making scrambled eggs. Pour the yolk mixture into the pan with the remaining cream mixture and put the heat back on medium. Stir constantly with a wooden spoon until the mixture thickens enough to lightly coat the back of a wooden spoon. DO NOT OVERCOOK. Remove the mixture from the heat and strain it through a fine mesh sieve into a bowl. Cover and refrigerate until the mixture is thoroughly chilled, about 2 hours or overnight.
• Assembling the chocolate Pavlova :
  Place the chocolate meringue disc in layers filled alternatively with chocolate mousse and whipped cream.
  
• Vanilla Pavlova :
  Plain meringue filled with Mixture of Creme Anglaise and Whipped cream, served with fruits.