Chocolate Coconut Pavlova with Mascarpone chocolate Mousse: Daring Baker's challenge June 2010

Pavlova is a meringue-based dessert created in honor of Russian ballet dancer Anna Pavlova in New Zealand and Australia during her tour. This month Daring Baker’s challenge was to make chocolate Pavlova with mascarpone chocolate mousse and mascarpone cream. The recipe is based on Chocolate Epiphany by Francois Payard . 

After “Na- Na” episode with my hubby regarding taking up this challenge I decide to try them. I was not comfortable with adding ¼ cup of cocoa powder, as well as too much sugar in my Pavlova. I am not a chocoholic; I can live without them also. So I made a light chocolate version of coconut Pavlova and white chocolate mascarpone mousse. It was topped with fruits and I dusted some powdered sugar and did not use cream. As this one is calorie ridden dessert, I want to reduce the calories as much possible in my version. 

I made a few changes in the recipe given by Dawn of Doable and Delicious  by adding some red wine vinegar and 1 tablespoon cocoa powder  and coconut in Pavlova and used white chocolate mascarpone mousse and made individual serving. However my piping skills not yet developed fully so Pavlova got the shape which I was not intend. Here goes the recipe.

What you need

Chocolate coconut Meringue (for the chocolate Pavlova):
Large egg whites: 2no
White granulated sugar: 1/3 cup
Cocoa powder: 1 tablespoon
Red wine vinegar: ¼ teaspoon
Coconut: 1 tablespoon (I used desiccated coconut)

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

Heavy cream : ¾ cup(cream with a milk fat content of between 36 and 40 percent)
White chocolate: 2 ounces ( I used Lindt white chocolate)
Mascarpone : ¼ cup ( I used homemade mascarpone)
Nutmeg: ¼ teaspoon
Vanilla extract: 1/4 teaspoon

For topping
Mango: 1 no (Chopped into cubes)
Blue berries: ½ cup
Kiwi: 1 no (chopped in to cubes)
Powdered sugar: 1 tablespoon

How I made

Chocolate coconut Meringue (for the chocolate Pavlova):

Place a rack in the center of the oven and preheat to 350º F degrees. Line two baking sheets with parchment and set aside.

Put the egg whites in a metal 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. Add red wine vinegar and beat for another minute.(The whites should be firm but moist). This took about 15 minutes.

Gently fold in coconut and cocoa powder over the egg whites until everything combines very well. 

Fill a pastry bag with the meringue. Pipe the meringue into whatever shapes you desire. I was planning for round end up with oval. 

Bake for 1 hour and 20 minutes until the meringues become dry and crisp. Cool and store in an airtight container for up to 3 days.

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

Put ½ cup (120 mls) of the heavy cream 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. 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. 

Assembly: 

Pipe the mousse onto the pavlovas . Arrange fruits in the top and dust with confectioner’s sugar. Enjoy

Preparation time: For pavlova: 1 hour and 35 minutes
For chocolate mascarpone mousse: 20 minutes
Assembly: 10 minutes
Yield: 4 serving
Verdict: Yummy
Will you make it again: yes

Swathi