Chocolate Meringue (For The Chocolate Pavlova):
    • 3 large egg whites
    • 1/2 cup plus 1 tbsp white granulated sugar
    • 1/4 cup confectioner’s sugar
    • 1/3 cup cocoa powder
      Chocolate Mascarpone Mousse (For The Top Of The Pavlova Base):
    • 1 1/2 cups heavy cream
    • grated zest of 1 average sized lemon
    • 9 ounces 72% chocolate, chopped
    • 1 2/3 cups mascarpone
    • pinch of nutmeg
    • 2 Tbsp Grand Marnier (or orange juice)
      Mascarpone Cream (For Drizzling):
    • 1 recipe crème anglaise
    • 1/2 cup mascarpone
    • 2 Tbsp Sambucca (optional)
    • 1/2 cup heavy cream
      Crème Anglaise
    • 1 cup whole milk
    • 1 cup heavy cream
    • 1 vanilla bean, split or 1 tsp pure vanilla extract
    • 6 large egg yolks
    • 6 Tbsp sugar

    Meringue:

    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.

    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.)

    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.)

    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!)

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

    Mousse:

    Put ½ cup 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.

    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.)

    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.

    Mascarpone Cream:

    Prepare the crème anglaise. Slowly whisk in the mascarpone and the Sambucca and let the mixture cool. Put the cream in a bowl and beat with electric mixer until very soft peaks are formed. Fold the cream into the mascarpone mixture.

    Creme Anglaise:

    In a bowl, whisk together the egg yolks and sugar until the mixture turns pale yellow.

    Combine the milk, cream and vanilla in a saucepan over medium high heat, bringing the mixture to a boil. Take off the heat.

    Pour about ½ cup of the hot liquid into the yolk mixture, whisking constantly to keep from making scrambled eggs. Pour the yolk mixture into the pan with the remaining cream mixture and put the heat back on medium. Stir constantly with a wooden spoon until the mixture thickens enough to lightly coat the back of a wooden spoon. DO NOT OVERCOOK.

    Remove the mixture from the heat and strain it through a fine mesh sieve into a bowl. Cover and refrigerate until the mixture is thoroughly chilled, about 2 hours or overnight. Pipe the mousse onto the pavlovas and drizzle with the mascarpone cream over the top. Dust with confectioner’s sugar and fresh fruit if desired.

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