I put the egg whites into my stand mixer bowl and the yolks in the top of my double boiler. I made the chocolate pavlova and baked it as directed. I completely forgot about the yolks sitting on my counter until the next morning! But, since they would be fully cooked I was not concerned about salmonella.
I made the Crème Anglaise by adding the sugar to the yolks in the top of my double boiler. Then I heated the cream and milk and tempered (Egg yolks must be tempered when hot liquids, like milk or cream, are added so that the eggs do not scramble. Tempering gradually introduces the hot liquid, so that the yolks are slowly brought up to the warmer temperature.) the yolks.
I put them on the double boiler and cooked until done. I find this is the safest and easiest way to get a nice egg based sauce. Because I had those slightly crusty yolks, I did pass the mixture through a fine sieve and it turned out perfectly.
Then I made the chocolate mousse as directed. However, there is always a 'however', I think I over beat the cream with the mascarpone because the mascarpone did break a little. But it tasted and looked fine in the final product.
I made the mini pavlovas free hand with a large spoon. But I did pipe the mousse into the shells. This is an extemely rich dessert and I would suggest making small portions. I fanned a strawberry as a garnish and drizzled with the Crème Anglaise.
I used the best chocolate I could get my hands on. I had purchased a good quality cocoa powder in Calgary, Bensdorp Dutch Process Cocoa. I ordered my chocolate from Chocolat Chocolat Inc in Montreal and it arrived very quickly. While I was ordering, I thought I may as well make it worth my while so ordered a kilogram of three different chocolates. I have a Venezuelan (72%), St. Domonique (70%) and Alto el Sol (65%). I used the Venezuelan for this recipe. It has a very rich, bitter and fruity flavour and worked well.
Since I live alone and this makes more than I (and my neighbours behind me) can eat at once, I have frozen the extra pavlova shells. I also made rosettes of mousse on a silpat lined tray and froze them. Once frozen, I have put them between layers of parchment paper in a firm, airtight container in the freezer. These will be ready for the next time I have guests. The Crème Anglaise does not freeze as well, but it isn't essential in the finished product. I will just garnish with fresh berries.
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.
Recipe 1: Chocolate Meringue (for the chocolate Pavlova):3 large egg whites
½ cup plus 1 tbsp white granulated sugar
¼ cup confectioner’s (icing) sugar
1/3 cup cocoa powder
- 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.
- Bake for 2-3 hours until the meringues become dry and crisp. Cool and store in an airtight container for up to 3 days.
Recipe 2: Chocolate Mascarpone Mousse (for the top of the Pavlova base):3/4 cup heavy cream (cream with a milk fat content of between 36 and 40 percent)
grated zest of 1/2 average sized lemon
4.5 ounces 72% chocolate, chopped
3/4 cup mascarpone
pinch of nutmeg
1 tbsp Grand Marnier (or orange juice)
- Put 1/4 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 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. Fold in the remaining mascarpone until well incorporated. Fill a pastry bag with the mousse. Again, you could just free form mousse on top of the pavlova.
Recipe 3: Mascarpone Cream (for drizzling):1 recipe crème anglaise
1/4 cup mascarpone
1 tbsp Sambucca (optional)
1/4 cup heavy cream
- Prepare the crème anglaise. Slowly whisk in the mascarpone and the Sambucca and let the mixture cool. Put the cream in a bowl and beat with electric mixer until very soft peaks are formed. Fold the cream into the mascarpone mixture.
Recipe 4: Crème Anglaise (a component of the Mascarpone Cream above):1/2 cup whole milk
1/2 cup heavy cream
1/2 tsp pure vanilla extract
3 large egg yolks
3 tbsp sugar
- 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.
Assembly:Pipe the mousse onto the pavlovas and drizzle with the mascarpone cream over the top. Dust with confectioner’s sugar and fresh fruit if desired.