{"id":4189,"date":"2010-06-27T06:00:23","date_gmt":"2010-06-27T12:00:23","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=4189"},"modified":"2010-07-02T12:56:33","modified_gmt":"2010-07-02T18:56:33","slug":"daring-bakers-chocolate-pavlovas-with-white-chocolate-mousse-and-strawberries","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2010\/06\/27\/daring-bakers-chocolate-pavlovas-with-white-chocolate-mousse-and-strawberries\/","title":{"rendered":"Daring Bakers: Chocolate Pavlovas with White Chocolate Mousse and Strawberries"},"content":{"rendered":"

The June 2010 Daring Bakers\u2019 challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers\u2019 to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard.<\/p>\n

\"\"<\/a>Originally, this recipe didn’t sound summery enough to me. \u00a0Chocolate upon chocolate just seemed a bit heavy and rich to serve in June. \u00a0However, the chocolate pavlovas are wonderful and light. \u00a0I made white chocolate mousse and served it with sliced strawberries. \u00a0I was very pleased with the results and found this to be a lovely dessert.<\/p>\n

Take the time to make the mascarpone cream. \u00a0It tastes divine drizzled on the desserts, and it also delicious eaten like soup…soup that tastes like melted ice cream. \u00a0Yum.<\/p>\n

This could be done in a day, but I opted for the \u00a0two day option just to make like a little less hectic.<\/p>\n

Day 1: Make pavlovas and creme anglaise. \u00a0Store the pavlovas in an airtight container and let the creme cool in the fridge.<\/p>\n

Day 2: Make the chocolate mousse, and use your reserved creme anglaise to make the mascarpone cream. \u00a0Then assemble your desserts.<\/p>\n

Once assembled and ready to serve, this is quite an impressive dessert. \u00a0It has a few components, but they are all worth the time and effort. \u00a0I brought this to a friends for a little dinner party, and so I had to have everything prepped and ready about 3 hours before we actually ate the desserts. \u00a0I was a little worried about how the mousse and cream would hold up in the fridge. \u00a0Thankfully, everything was perfect and the mousse was easier to scoop after being chilled.<\/p>\n

The combination of the crunchy pavlovas, creamy and rich white chocolate mousse, sweet, fresh strawberries and indescribable mascarpone cream makes for quite a dessert.<\/p>\n

Make the Pavlova Batter<\/p>\n

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Pipe and Bake the Pavlovas<\/p>\n

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Make the Creme Anglaise (photo courtesy of Daring Bakers)<\/p>\n

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Make the White Chocolate Mascarpone Mousse<\/p>\n

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Make the Mascarpone Cream (photo courtesy of Daring Bakers)<\/p>\n

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Assemble and Enjoy<\/p>\n

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Here are the recipes.<\/p>\n

Chocolate Meringue (for the chocolate Pavlova):<\/h6>\n

Ingredients<\/p>\n