Chocolate Pavlovas with Chocolate Mascarpone Mousse
INGREDIENTS
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Recipe 1: Chocolate Meringue (for the chocolate Pavlova):
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3 large egg whites
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½ cup plus 1 tbsp (110 grams) white granulated sugar
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¼ cup (30 grams) confectioner’s (icing) sugar
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1/3 cup (30 grams) cocoa powder
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Recipe 2: Chocolate Mascarpone Mousse (for the top of the Pavlova base):
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1 ½ cups (355 mls) heavy cream (cream with a milk fat content of between 36 and 40 percent)
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grated zest of 1 average sized lemon
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9 ounces (255 grams) 72% chocolate, chopped
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1 2/3 cups (390 mls) mascarpone (don’t forget we made this a few months ago – get the printable .pdf HERE)
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pinch of nutmeg
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2 tbsp (30 mls) Grand Marnier (or orange juice)
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Recipe 3: Mascarpone Cream (for drizzling):
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1 recipe crème anglaise
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½ cup (120 mls) mascarpone
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2 tbsp (30 mls) Sambucca (optional)
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½ cup (120 mls) heavy cream
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Recipe 4: Crème Anglaise (a component of the Mascarpone Cream above):
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1 cup (235 mls) whole milk
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1 cup (235 mls) heavy cream
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1 vanilla bean, split or 1 tsp pure vanilla extract
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6 large egg yolks
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6 tbsp (75 grams) sugar
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