Double Chocolate Pavlova With Mascarpone Cream Food

PAVLOVA

Steps:

• Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. (Preliminary note: you will quickly reduce the oven to 200°F (93°C) in step 4.)
• With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites on medium-high speed until soft peaks form, about 5 minutes. Add the sugar in 2 additions, beating for 30 seconds between. Once all of the sugar has been added, turn the mixer up to high speed and continue beating until glossy stiff peaks form, about 2 minutes. The peaks should be stiff enough that you can hold the whisk upright and the peaks won't move. Add the vanilla extract and beat for 1 more minute. The peaks should still be very stiff. If not, keep on mixing on high speed. Using a rubber spatula, fold in the cream of tartar and cornstarch.
• Spread the pavlova mixture into an 8-9-inch circle (see note for mini size). You can make decorative peaks with the back of a large spoon if desired. Make sure the edges are relatively tall and there is a nice dip in the center.
• Place pavlova in the oven. As soon as you close the oven door, reduce heat to 200°F (93°C). The pavlova will stay in the oven as it cools down to 200°F (93°C). Bake until the pavlova is firm and dry, about 90 minutes total. Rotate the baking sheet if you notice some spots browning. Try to limit how many times you open the oven as the cool air will interrupt the baking.
• Turn the oven off and let the pavlova cool inside the oven. Once the pavlova is cool, you can store it covered tightly at room temperature for up to 2 days. Or serve right away.
• Once cool, top the pavlova with whipped cream and assorted toppings. Slice and serve.

DOUBLE CHOCOLATE PAVLOVA WITH MASCARPONE CREAM

Steps:

• Preheat oven to 150°C/300°F (lower to 140°C if using fan-forced).
• Line a baking tray with non-stick baking paper and roughly draw a 6-inch circle. Flip the paper over so the ink does not transfer to the meringue later.
• Put the egg whites and salt in a large and use an electric or hand mixer to whisk them on low speed until foamy, about one minute.
• Increase speed to medium and gradually add in the sugar while the mixer is on. Continue to whisk the meringue until stiff peaks and glossy, about 7 - 8 minutes.
• Sift the cocoa powder into the meringue and add in vinegar and chopped chocolate. Use a spatula and fold until just combined. It should be a light mocha color with no streaks or cocoa.
• Pour the meringue onto the marked baking paper and use a spatula to spread it evenly. It does not need to be perfect or evenly smooth. Do not overwork the meringue or it will deflate.
• Place in pre-heated oven and bake for 45 - 50 mins until the meringue is puffed and crisp all over, yet slightly soft in the middle.
• Do not worry about the cracks as that is very normal and will be covered by the mascarpone cream later.
• Turn off the oven and open the oven door slightly and let it meringue cool completely inside. This will minimize the sinking of the meringue.
• Using a hand whisk or electric mixer, beat the mascarpone, whipping cream, and vanilla extract until combined. Add in the sugar and continue to beat until soft peaks. Do not over beat the mixture or it'll become grainy.
• Carefully peel off the cooled meringue shell from the baking paper and set on the serving tray.
• Spread the whipped cream on top of the meringue.
• Top with shaved chocolate and fresh strawberries.
• Slice and enjoy.
• Note: You could make this up to 12 hours ahead of time before serving. Keep refrigerated.

RASPBERRY RIPPLE PAVLOVA

Steps:

• Make the semi-freddo. Push 140g/5oz of the raspberries through a sieve, leaving behind the seeds. Stir in 25g/1oz of the icing sugar. Whip the cream until like thick custard. Whisk in the mascarpone until the mix thickens, then stir in the remaining icing sugar.
• Drop spoonfuls of the cream mix into a deep, oblong plastic container, and fill in with a drizzle of sieved raspberries. Do not stir. Add another layer of cream and raspberries. Gently smooth the surface and press down lightly, then freeze for 2-21⁄2 hours until half frozen.
• Heat oven to 140C/fan 120C/gas 1. Line a large baking sheet with non-stick baking parchment. Draw a 20-22cm circle on the paper. In a large bowl, whisk the egg whites until stiff peaks form. Slowly whisk in the caster sugar until thick and glossy. Beat in the cornflour. Pile the meringue in soft folds onto the circle on the baking parchment. Scatter over the pistachios. Bake for 11⁄4-11⁄2 hrs until crisp on the outside and dry underneath. Cool then gently peel off the paper.
• Remove the semi-freddo from the freezer and pile in big spoonfuls on the pavlova. Finish off with a scattering of the remaining raspberries.