This was a weekend of firsts for me…
First Daring Bakers Challenge,
First time making meringue (on my own), and
First time making pavlovas, which I can now happily cross off my culinary bucket list, although I suspect this isn’t the last time I’ll be baking them.
(recipe from Bon Appétit, February 1998)
1/2 cup whole milk
1/2 cup heavy cream
1/2 vanilla bean, split or 1/2 teaspoon pure vanilla extract
3 large egg yolks
3 tablespoons sugar
In a bowl, whisk together the egg yolks and sugar until 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 1/4 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.
Chocolate Meringue Shell
3 large egg whites, room temperature
1/2 cup plus 1 tablespoon (110 grams) white granulated sugar
1/4 cup (30 grams) powdered sugar
1/3 cup (30 grams) Dutch processed cocoa powder
Chocolate Mascarpone Mousse
1/4 cup + 2 tablespoons heavy cream
grated zest of 1/4 lemon
2 1/4 oz semi sweet chocolate, chopped
1 smidgen nutmeg
4 oz mascarpone
Mascarpone Cream (for drizzling)
1/2 recipe crème anglaise
1/4 cup (60 mls) mascarpone
1/4 cup (60 mls) heavy cream