Tuesday, January 19, 2016
What a treat! On Christmas eve, Stephen and Megan baked this delicious double chocolate pavlova. It has become my favorite dessert, a light, airy chocolate meringue covered with mascarpone whipped cream. To die for!
6 egg whites (use jumbo or extra-large size eggs)
pinch of salt
1-3/4 cup superfine sugar
3 T unsweetened cocoa powder
1 tsp. red wine vinegar
2 oz. bittersweet chocolate, finely chopped
1 cup (8oz) mascarpone cheese, chilled
1-1/2 cups heavy whipping cream
1/3 cup powdered sugar
1 tsp. vanilla
1-1/2 cup fresh raspberries
2 oz. bittersweet chocolate, grated
Pre-heat your oven to 300 degrees. Line a cookie sheet with parchment paper. Draw a 9" circle on the parchment paper. Turn the parchment paper over so the drawn part is underneath. Using an electric mixer with the whisk attachment, beat the egg whites and salt until foamy soft peaks form, about one minute. Increase the speed to medium-high and slowly add the sugar, beating for another 8-9 minutes until stiff peaks form. The whites will look glossy. Next, using a rubber spatula, gently fold in the cocoa powder, vinegar and chopped chocolate. Mound the mixture onto the parchment paper inside the circle and spread to fill the circle. Bake for 1 hour and 15 minutes, until it looks puffy and crispy all over. After baking, leave the meringue in the oven to cool with the oven turned off and door propped open for 30 minutes. Separate the meringue from the parchment paper and place on a large platter.
Beat the whipping cream, mascarpone cheese and vanilla until combined. Add the powdered sugar and beat until soft peaks form. Spread the whipped cream on top of the meringue. Top with fresh raspberries and grated chocolate.