It should come as no surprise to any of you that not only do I write a baking blog, but I read a ton of others. (After all, most of my recipes are adapted from or inspired by other blogs!) So, in reading through older posts of some of my favorite blogs, I came across something I had never heard of before. Pavlovas.
Have you heard of them? Well, I had to figure out what this was all about, so I went to a trusted source that is never wrong (haha), Wikipedia. The pavlova, as it turns out, is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova, and it is typical to Australia and New Zealand.
I like merengue! And most people like chocolate! Sounds good to me!
A cool thing about this is that you can really alter it in any way you’d like. The meringue “dish” can be any size. I made mine about 1.5″ diameter, but you could make them as big as your imagination. Mine were finger food treats. You could make a “bowl” out of it, fill it with more mousse and fresh fruit and have a dessert course. Or, go even bigger and have it serve multiple people. You can also be creative in the form that the shell/dish takes. I piped out a circle, but you could use molds (or just dollops) and then scoop out the center before baking.
I should say that the original recipe made significantly more mousse and I was left with a ton that I will find some other use for. The mousse recipe below, therefore, is half of what was originally suggested. If you intend to create larger pavlovas (like I mentioned above, for a larger dessert plate), you might want to consider making more. For small individual pavlovas, this should be more than enough.
Chocolate Pavlovas with Chocolate Mascarpone Mousse
inspired by: Alpineberry
3 large egg whites
1/2 c + 1 T granulated sugar
1/4 c powdered sugar
1/3 c cocoa powder
- Preheat oven to 200 degrees. Line two baking sheets with parchment or slipat and set aside.
- With a whisk attachment, mix egg whites in mixer on low until soft peaks form. Increase speed to high and gradually add granulated sugar, 1 Tablespoon at a time, until stiff peaks form. (Firm but moist.)
- Sift powdered sugar and cocoa into egg whites and gently fold together to incorporate.
- Using a pastry bag, pipe meringue into “dish” shapes (or use your own creative ideas).
- Bake for 2-3 hours, until meringues are dry and crisp. Cool and store in an airtight container for up to 3 days.
for Mascarpone Mousse
3/4 c heavy cream
grated zest of 1/2 lemon
4.5 oz of bittersweet (72%) chocolate, chopped
8 oz mascarpone
1 T orange juice
- Put 1/4 c of heavy cream and lemon juice in a saucepan over medium heat. Once warm, add chocolate and whisk until smooth. Transfer to a bowl and let cool to room temperature.
- In a mixer on low, combine mascarpone, nutmeg, and remaining cream until mascarpone is loose (about 1 minute). Add orange juice and whip on medium until it forms soft peaks. Do not overbeat!
- Fold mascarpone mixture into chocolate mixture until well incorporated.
- Using pastry bag, pipe mascarpone mousse into meringue shells. (Or just spoon it in and make it pretty!)
serves: 25 (with my size shells)