Pavlova- A crisp outer meringue shell with delicious soft chewy centre topped with a delicious mango flavoured mousse and an array of fresh mango and seasonal fruits.
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
Although the challege was for a chocolate pavlova with chocolate mousse, I have adapted this and made a plain pavlova base with mango mousse.
For Meringue shell
3 large egg whites
½ cup plus 1 tbsp (110 grams) white granulated sugar
¼ cup (30 grams) confectioner’s (icing) sugar
For Mascarpone cream
500 ml whipping
1 tbsp fresh lemon juice
3 tablespoons icing sugar
4 tablespoons fresh mango puree
For topping and mango puree:
1 mango diced for topping
1 mango diced and pureed for adding to mascarpone mousse
12 strawberries wahed and sliced
12 cherries washed
1/2 tablespoon icing sugar for dusting
1. 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.
2. 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. (The whites should be firm but moist.)
3.Sift the confectioner’s sugar over the egg whites and fold the dry ingredients into the white. (This looks like it will not happen. Fold gently and it will eventually come together.)
4.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.
5.Bake for 2 hours until the meringues become dry and crisp. Cool and store in an airtight container for up to 3 days.
Mascarpone mango mousse:
Recipe source for basic mascarpone : Baking Obsession
1.Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering.
2. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. It will take about 15 minutes of delicate heating.
3. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles.
4. The whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir.
5.Remove the bowl from the water and let it cool for about 20 minutes.
6. Line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time).
7.Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.
8.To make the mango mousse , place the mascarpone in a bowl add the icing sugar and mix well.
9. Fold in gently the mango puree , do not over mix as a ripple effect of mango in white is desired.
Assembling the Pavlova:
1. Place the meringue shell on a serving dish.
2. Spoon over the meringue shell the mascarpone mango mousse and top with fresh diced mangoes, strawberries and cherries.
3. Dust with icing sugar.
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