Pavlova al cacao con mousse di mascarpone e cioccolato

Ehi, io e Manuel siamo appena tornati da un bellissimo weekend tra le montagne. Vi avrei lasciati quasi quasi senza ricetta oggi… tuttavia, da bravi Daring Bakers dobbiamo pubblicare la sfida del mese di Giugno, la pavlova al cioccolato con la mousse di mascarpone al cioccolato!

Dunque dicevo, visto che siamo appena tornati, non è che vi sforzereste di leggere la ricetta in inglese? Giuro che poi la traduco, nel pomeriggio, ve lo prometto!
Tra l’altro è una ricetta veramente da sballo, viene fuori un dolce buono da commuoversi a ogni cucchiaiata…

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

  • 3 large egg whites
  • 
1/2 cup plus 1 tbsp (110 grams) white granulated sugar
  • 
1/4 cup (30 grams) confectioner’s (icing) sugar

  • 1/3 cup (30 grams) 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.
Sift the confectioner’s sugar and cocoa powder over the egg whites and fold the dry ingredients into the white.
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.

Recipe 2: Chocolate Mascarpone Mousse

  • 1 and 1/2 cups (355 mls) heavy cream
  • grated zest of 1 average sized lemon
  • 
9 ounces (255 grams) 72% chocolate, chopped

  • 1 and 2/3 cups (390 mls) mascarpone

  • pinch of nutmeg

  • 2 tbsp (30 mls) Grand Marnier (or orange juice)

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.
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.
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: 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 tbsp (75 grams) 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.

Recipe 4: Mascarpone Cream

  • 1 recipe crème anglaise

  • 1/2 cup (120 mls) mascarpone
  • 
2 tbsp (30 mls) Sambucca (optional)
  • 
1/2 cup (120 mls) heavy cream

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.

When everything is ready…

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.

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15 Commenti per Pavlova al cacao con mousse di mascarpone e cioccolato

  • daniela

    daring!!

  • Meeta

    Jasmine – this looks absolutely adorable. well done on the challenge!!

  • gaietta

    assassina.
    di prima mattina queste cose non si fanno vedere.
    = )

  • babs

    no, no, no…. siamo in italia per favore!
    e si parla italiano :-)
    gran bella pavlova, complimenti, ripasso più tardi per leggerla nell’italica lingua :-D

  • Jamie

    Oh, beautiful! I love this take on the challenge, the way you have served it. Brava bravissima!

  • maia

    fantastica!!

    sto sbavando di fronte allo schermo!!

    buon lunedi

  • terry

    Complimenti cari daring bakers…un’ottima riuscita!!!! davvero splendida sta pavlova e chissà che bontà:)

  • Wennycara

    Oh, invece bell’idea la ricetta in inglese. E’ un buon esercizio per il mio inglese (non è che lo farete diventare bilingue labna.it, eh? fatica vero? :)).
    Buona giornata e complimenti!

    wenny

  • castagna

    l’ho visto da Elga…da svenire! Ti dico solo questo…da svenire|

  • micaela

    immagino che bontà!!! troppo brava! baci

  • lagaiaceliaca

    bellissimo!
    per il mio compleanno mi sono lanciata nella pavlova “normale”, ma questa versione dev’essere veramente da urlo!

    vola solo chi osa farlo, no?

  • Oxana

    Mmmm??!! Anche tu? Brava, Jas, bellissimo dolce!
    Un bacione

  • Glu.fri

    ohhhhhhhhhhh it’s glutn free!!!!!!!!!!! Delicious…

  • Chicca

    una domanda: l’equivalente della heavy cream in Italia cosa sarebbe, la panna da cucina?
    il problema delle ricette british e americane (ma anche di quelle tedesche!) è tutte queste differenze fra i tipi di panna, per non parlare dell’introvabile quark!

  • Jeanne @ CookSister

    Very impressive!! I love the idea of chocolate meringue, even if I’m not “daring” enough to attempt the whole dessert ;-)

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