db: choc mousse pavlova

June 28, 2010

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.

I’m disorganised.

I’d like to say it’s an inherited trait, but it just isn’t so bullet theorie cden.

Tell you what is an inherited trait, though: my family (all four of us) are completely incapable of sticking to a recipe.

Oh, we’ll try – heaven help us, we’ll try! But somewhere along the way, something will go missing. Or get added. Or, in my case, someone will accidentally misread 1/2 a cup of cream as 1 1/2 cups of cream (a simple error) and the end result will be fantastic daysyview herunterladen.


It didn’t help that I was rushing to finish the challenge at 4pm on Saturday the 26th, with a dinner invite that started at 6pm some 30 minutes or so away. It also didn’t help that I was mightily snoozy following a lunch of yum cha, and a post-lunch snack of oysters… Hmm.

What did help, though, was the punnet of beautiful cherries that I paid far too much for einzelne songs bei spotify herunterladen. And the frozen raspberries that were calling to me from the freezer section. Oh, and most of all, the kilo block of valrhona that had been sitting in the pantry, begging to be used, for the better part of two months.

And so, I baked a ring shaped pavlova – using the daring bakers recipe, mind you, but cutting the cooking time down drastically in light of our impending dinner date listening games for free children. The cavity was filled with frozen raspberries, and the chocolate mousse (of which there were vast, vast quantities – see mistake above) was slathered all over the top. Mascarpone cream and cherries and icing sugar? Yes please.

A taste test. A sigh. A grin at the realisation that there was another tub of mousse left in the fridge herunterladen.

We were only an hour and a half late to dinner. But that’s ok, we didn’t eat until nine anyway.

chocolate mascarpone mousse pavlova cake

It’s three parts worth of cooking, and a whole mouthful worth of words to say. It’s also a tart, berry filled centre surrounded by spongey, lighter-than-air meringue and slathered in a wickedly rich chocolate mousse. So really, what’s not to love arduino fehler beim herunterladen von https //downloads.arduino.cc/packages/package_index.json? And as the VTB’s mother said: “Gosh, this is a lovely dessert for such a young one to make. How very clever of her!”

the pavlova

you will need:

3 large egg whites
½ cup plus 1 tbsp (110 grams) white granulated sugar
¼ cup (30 grams) confectioner’s (icing) sugar

how to do it:

1. Separate your eggs. This means you put the egg whites in one bowl and the egg yolks in another. (This does not mean hiding them in far-reaching corners of the earth so that they are not in each others’ vicinity) card games for free windows 10.

2. Whisk the egg whites to soft peaks and then slowly add the caster sugar, whisking until the eggs form firm peaks.

3. Fold the icing sugar in until it is combined thoroughly downloaden ns app.

4. Dump the mixture onto a lined baking sheet and mould it to form a ring. Bake it for 1.5 – 2hours at 95C. Let it cool in the oven.

chocolate mascarpone mousse

you will need:

2 cups (500 mls) thickened cream
250g dark chocolate, chopped
400ml mascarpone

how to do it:

1 mp3 downloaden van website. Heat 1½ cups of cream in a saucepan (and yes, this is not how the daring bakers recipe goes. I got confused, okay?)

2. Chop your chocolate into beautiful shards. Eat about 10grams of it. Yummo!

3 angry birds for free. Take the cream off the heat and dump the chocolate in, whisking until it is beautiful and smooth. Pour it into a bowl and stick it in the fridge until it is cool to touch.

4. Meanwhile, whisk your mascarpone & remaining ½C cream until it forms lovely firm peaks.

5. When the chocolate is cool, whisk it until it is fluffy and then fold the mascarpone cream mixture in.


you will need:

half the chocolate mousse recipe
the pavlova ring
a handful of frozen raspberries
a handful of cherries
some mascarpone stirred through thickened cream
icing sugar

how to do it:

1. Pop your pavlova on a plate. (In hindsight, I would have laid down some chocolate mousse in a circle on the bottom of the plate first, but oh well!)

2. Dump the raspberries in the middle.

3. Plop the chocolate mousse on top and smooth over the top and around the sides to form a cake-like shape.

4. Pour over the mascarpone cream, top with cherries and dust with icing sugar.


  • #1
    June 28th, 2010

    What a splendid pavlova cake! So delicious looking!



  • #2
    June 28th, 2010

    What a serendipitous accident =) When I misread/mis-do/mis-judge something there are usually more serious consequences, like when I put a batch of little cakes in the oven and then found a bowl of whisked eggs sitting on the benchtop afterwards!

  • #3
    June 28th, 2010

    lovely and looks delicious.
    Thanks for sharing this.


  • #4
    June 29th, 2010

    Great the accident worked so well and the final result looks so lovely and delicious well done!!! Cheers from Audax in Sydney Australia.

  • #5
    June 29th, 2010

    mystical accident….
    n amazing looking dessert with sugar dusted cherries… 🙂

    The Variable, Crazy Over Desserts – Nachiketa
    Catch me on facebook @ Crazy Over Desserts

  • #6
    June 29th, 2010

    Your mousse seems so fluffy and the photo of finished pavlova looks mouthwatering and flawless.

  • #7
    June 29th, 2010

    Great pictures! And I love the way you write. Will definitely be back for one bite more 🙂

  • #8
    June 29th, 2010

    Lovely creation! Very welcome accident indeed 🙂

  • #9
    June 29th, 2010

    Mmm, pav cake. Looks awesome. And I think 1 1/2 cups of cream would make anything extra delicious 😉

  • #10
    June 29th, 2010

    What a beautiful cake. The cherries on top look really stunning. Well done!

  • #11
    June 29th, 2010

    i wish i made mistakes like that! it looks soo good and you’d never know it was a pav until you cut in. the mousse was fab, wasn’t it?

  • #12
    June 29th, 2010

    Wow that’s a very pretty pavlova cake…love the way you decorated it!

  • #13
    June 30th, 2010

    I’m so glad the mousse turned out well and you didn’t miss dinner.

  • #14
    June 30th, 2010

    Well, despite the little mistakes, your dessert resulted into something absolutely magnificent! Good job on this challenge!

  • #15
    June 30th, 2010

    This looks AMAZING!!!! How inventive!

  • #16
    July 1st, 2010

    Wow, this looks incredible!

  • #17
    July 1st, 2010

    I think I just died and went to heaven. Holy cow!

  • #18
    July 1st, 2010

    what a pretty dessert 🙂

  • #19
    July 1st, 2010

    What a gorgeous cake! Your take on the pavlova is brilliant! Your mousse is lovely,smooth and light combined with the cherries and raspberries, yeah they would have been impressed! Well done!

  • #20
    July 1st, 2010

    I love your chocolate/marcapone swirled in the bowl. It is an amazing picture

  • #21
    July 2nd, 2010

    love the simplicity of your pav but oh so elegant! Love your recipe Shez, just “plop” the mousse! LOL

  • #22
    July 2nd, 2010

    this looks sooo good shez i could prob eat half of it on my own heheheh

  • #23
    July 3rd, 2010

    I wish my kitchen accidents and/or changes turned out like yours. My goodness, that is one gorgeous pavlova, and those cherries are simply beautiful. Oh..I ended up throwing out half my mousse..lol

  • #24
    July 6th, 2010

    What a wonderful result (even with the misread!).. Looks completely and utterly scrumptious! 😀

  • #25
    July 6th, 2010

    A fabulous pavlova cake! Looks mouthwatering!

  • #26
    July 11th, 2010

    I’m more of an eater than cook, always have so much respect for bloggers who can cook, jealous even!

  • #27
    August 11th, 2010

    What a Great Cake! I was salivating as I read your post!