Chocolate Pavlova with Mascarpone

With seasonal fruit and fresh whipped cream, this elegant dessert is so simple to prepare and will certainly wow your family and your dinner guests.  This is the perfect spring time sweet, as well as a popular dish for our virtual cooking events!

What You’ll Need:
Pavlova

6 large egg whites, room temperature
1 cup superfine granulated sugar
3 Tablespoons unsweetened cocoa powder
1 teaspoon red wine vinegar
2 ounces dark chocolate, finely chopped or grated

Mascarpone

8 ounces mascarpone, room temperature
1/3 cup powdered sugar
2 Tablespoons Grand Marnier
1 cup Heavy Cream – whipped with powdered sugar
Fresh berries

What to Do:

Preheat oven to 300 degrees.

Line a large baking tray with parchment and trace a 9-inch circle. Turn over parchment paper and place on baking tray.

Line a second baking sheet with parchment paper and draw a 7-inch circle.  Beat egg whites with a pinch of salt using an electric mixer at medium speed until they hold soft peeks.  Increase speed to medium-high and gradually beat in sugar 1 tablespoon at a time until all the sugar is added. Beat for one more minute. Add cocoa powder and beat.

Add vinegar and grated chocolate until meringue is glossy and holds stiff peaks . Gently spread meringue inside 9-inch circle on parchment paper.  Add remaining mixture to 7-inch circle, and bake until meringue is a pale golden, or about 45 minutes (inside will be like marshmallows).

Turn oven off and let meringue cool in oven with door open slightly for about 1 hour.

In a medium size bowl, beat the mascarpone with sugar and Grand Marnier.  If too thick, add a little cream or milk.

Gently remove large meringue from parchment paper and place on serving platter. Gently spread mascarpone over entire meringue. Peel small meringue from parchment paper and place on top of  mascarpone.  Add whipped cream to the top layer and sprinkle with grated chocolate.

Refrigerate before serving

Serves 8