Chocolate Pavlovas with Chocolate Mascarpone Mousse Topped With Port Wine Marinated Summer Fruit

Chocolate Pavlovas with Chocolate Mascarpone Mousse Topped With Port Wine Marinated Summer Fruit
Recipe adapted from Francois Payard

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.

I loved this month's challenge! I opted not to do the Mascarpone Crème Anglaise that was to be drizzled over the mousse. I decided instead to top the meringue and mousse with some summer fruit, marinated in Port Wine. A perfect summer dessert. Enjoy!

Serves: 6

Recipe 1: Chocolate Meringue (for the chocolate Pavlova):

3 large egg whites
½ cup plus 1 tbsp (110 grams) white granulated sugar
¼ cup (30 grams) confectioner’s (icing) sugar
1/3 cup (30 grams) cocoa powder


1. Place a rack in the center of the oven and preheat to 200º F (95º C) degrees. Line two baking sheets with silpat or parchment and set aside.

2. Put the egg whites in a bowl and whip until soft peaks form. Increase speed to high and gradually add granulated sugar about 1 tbsp at a time until stiff peaks form. (The whites should be firm but moist.)

3. Sift the confectioner’s sugar and cocoa powder over the egg whites and fold the dry ingredients into the white. (This looks like it will not happen. Fold gently and it will eventually come together.)

4. Fill a pastry bag with the meringue. Pipe the meringue into whatever shapes you desire. Alternatively, you could just free form your shapes and level them a bit with the back of a spoon. (Class made rounds, hearts, diamonds and an attempt at a clover was made!)

5. Bake for 2-3 hours until the meringues become dry and crisp. Cool and store in an airtight container for up to 3 days.

Recipe 2: Chocolate Mascarpone Mousse (for the top of the Pavlova base):

1 ½ cups (355 mls) heavy cream (cream with a milk fat content of between 36 and 40 percent)
grated zest of 1 average sized lemon
9 ounces (255 grams) 72% chocolate, chopped
1 2/3 cups (390 mls) mascarpone (don't forget we made this a few months ago - get the printable .pdf HERE)
pinch of nutmeg
2 tbsp (30 mls) Grand Marnier (or orange juice)


1. Put ½ cup (120 mls) of the heavy cream and the lemon zest in a saucepan over medium high heat. Once warm, add the chocolate and whisk until melted and smooth. Transfer the mixture to a bowl and let sit at room temperature until cool.

2. Place the mascarpone, the remaining cup of cream and nutmeg in a bowl. Whip on low for a minute until the mascarpone is loose. Add the Grand Marnier and whip on medium speed until it holds soft peaks. (DO NOT OVERBEAT AS THE MASCARPONE WILL BREAK.)

3. Mix about ¼ of the mascarpone mixture into the chocolate to lighten. Fold in the remaining mascarpone until well incorporated. Fill a pastry bag with the mousse. Again, you could just free form mousse on top of the pavlova.

Recipe 3 and Assembly: Summer Fruit with Port Wine:

10-12 strawberries, hulled and chopped
1/2 cup blueberries
12 cherries
3 tablespoons sugar
3 tablespoons port wine


1. Combine all the ingredients and let the fruit marinate for about 20 minutes before serving.

2. Pipe the mousse onto the pavlovas and spoon the fruit the top.


Sara said...

Mmmmmm, gorgeous! That fruit sounds FANTASTIC!

Rosa's Yummy Yums said...

Your meringue shells are splendid! Very well done!



Ana Powell said...

Congratulations, great participation on June`s Daring Bakers food challenge.
Awesome, delicious and very elegant work ♥

Aparna Balasubramanian said...

Looks lovely. I agree that fruit really does bring out the best in pavlova.

Barbara Bakes said...

I loved this month's challenge too. I also would have love yours topped with fruit.

Deeba PAB said...

Worth the wait. YUM Paula, it's a virtual Pavlova celebration. Love the ziggy shapes you chose to make, and the fruit pairing. WOW!!

Audax said...

Your piping skills are awesome that meringue is great and the final results looks stunning. Well done. Cheers from Audax in Sydney Australia.

Pavithra Elangovan said...

AWesome work and well done on the challenge...

Anonymous said...

They look terrific, well done on the challenge :)

Jamie said...

Yours are among the prettiest I have seen yet! Chocolate on chocolate is so hard to photograph beautifully but you have! And perfect with the fruit!

Heather said...

A perfect pavlova! I like the shape and the fresh fruit's a great idea.

Peter M said...

A little decadent, a little healthy with the fruit. I would love some chopped nuts in here. ;)

Nachiketa said...

totally fabulous looking pav..... the fruit's looking yummy :)

The Variable, Crazy Over Desserts - Nachiketa
Catch me on facebook @ Crazy Over Desserts

Julie said...

Your piped meringues look so professional! I made the mascarpone cream for my pavs, but I actually liked the dessert better without it, and substituted it for some juicy roasted strawberries after the fact.

dana said...

very cute shape you have on those meringues! they're impeccable, not a single crack, wow! i decided to skip the cream, too. it was just too hot. we have almost the same fruit on top :)
lovely blog you have, glad to find it!

berry lovely said...

Very beautiful pavlovas, especially the meringue looks so neat.

Marisa said...

un postre muy sugerente y delicioso, te felicito, besos.

Faery said...

Wow! beautiful and delicious pavlovas :)

Elin Chia said...

Mouth-watering dessert!!! Thanks for sharing :)

Anonymous said...

Your meringue came out perfect! Great job this month. Thanks for stopping by and leaving a comment- always appreciated

Lot-O-Choc said...

Wow your pavlovas look gorgeous, i did mine in a similar style hehe and topped mine with strawberries, great minds think alike hehe!

Mary said...

Your chocolate meringues look gorgeous! The port-soaked fruit sounds fantastic!

Maria Beatrix said...

Lovely, yummy, luscious! I love cherries, unfortunately it is not easy to find them here in Brasil. Just craving

Cyndy said...

This is pure eye candy. Love the fresh fruit.

chris said...

So envious of your piping of the meringue. Looks delicious!

Amanda said...

Wow - anything that has the word 'chocolate' in the title twice just has to be good!

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