Dinner with girlfriends = good thing
Three lots of dessert to share = good thing
Espresso martinis all around = very, very good thing
Dancing on rocket fuel = highly recommended and definitely a good thing
I had a few too many good things last night, so this post may come out a little garbled and not all that good.
Which would be a shame as I wanted to do this month’s Daring Bakers challenge justice.
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
Pavlovas are no strangers in the Skewer Kitchen, as they are a very Aussie dessert (although the Kiwis reckon they invented it). So luckily, this month’s challenge was actually something I could whip up (pun intended) easily = good thing.
I ended up with four free form pavlova shells.(I used 4 eggwhites instead of 3 because that’s how many I had leftover from something else. EDIT: I've come to realise that the challenge recipe says to bake it crisp, but I went on autopilot and just left the pavlova shells in a low oven for a couple of hours)
Take one empty shell. A good tip from The Cook's Companion - turn the shell upside down to fill, so the base and sides stay crisp.
However, I’ve never served pavlova with all the rich add-ins required by the challenge recipe – mascarpone, pastry cream, chocolate AND cream. I reread the recipe a few times just to make sure that I’d read it right. Whoa, that’s a lot of cream = not sure if such a good thing.
So I “sixthed” the pastry cream recipe and played around with the ratios until I managed to make enough filling for two of my four pavlova cases.
I have to say that the filling tastes absolutely beautiful = good thing.
Add chocolate mousse swirls
However, I probably wouldn’t make that combination again because it was really, really rich and I prefer pavlovas with just plain whipped cream and fresh fruit. The chocolate pavlovas shells on the other hand, were amazingly good – crisp on the outside, gooey and marhsmallowey on the inside and very, very chocolatey. Definitely on my “to bake again” list.
Fill with mascarpone cream and top with poached pear
For the challenge recipe, do visit out host’s blog, or the Daring Kitchen. And don’t forget to visit the other Daring Bakers.
Oh yes, for the pear on top, I peeled, cored and halved a couple of pears and poached them in a light sugar syrup and a cinnamon stick. When cool, store in the fridge. To make the "swirl" shape , thinly slice on the diagonal, from base up to the stem-end but do not cut through. Fan out and twist as you go.
Enjoy the rest of your weekend and do come back for Malaysian Monday ☺