Chocolate Pavlova with Mascarpone Whipped Cream and Blueberries

Sounds and looks fancy, but this one is fairly easy to prepare and doesn't take as long as I thought it would. Honestly, chopping the chocolate bar finely enough was the most time-consuming thing here. So this is the recipe for when you want to flaunt your haute cuisine dessert skills, without putting in haute cuisine time and effort. Plus it's gluten-free, so if you've got a gathering with a bunch of people whose allergies and diets you don't know, you can still walk in and knock the socks off everyone present!


Chocolate Pavlova with Mascarpone Whipped Cream and Blueberries
Used with minor adaptations from Once Upon a Chef

Pavlova:

6 large egg whites 

Pinch salt 

1 1/2 cups superfine sugar (You can buy superfine, or grind regular sugar in the food processor until it's fine enough. You can't use powdered though, because it's got cornstarch and other additives in it to keep it from clumping) 

3 tbsp unsweetened cocoa powder 

1 tsp red wine vinegar 

2 oz bittersweet chocolate, finely chopped (Use the best chocolate you can get. With not many ingredients, quality matters.)

Mascarpone Whipped Cream:

8 oz (1 cup) mascarpone cheese, cold

1 1/2 cups heavy whipping cream, cold
1/4 cup sugar
2 tsp vanilla extract

Topping:

1 1/2 cups fresh blueberries


Preheat the oven to 300°F.

Line a baking sheet with parchment paper. Using a dark marker, draw a 9-inch diameter circle on the parchment paper by tracing around a 9-inch cake pan or plate. Flip the paper over so your meringue won't touch the marker. 

Use a mixer to beat the egg whites and salt on medium speed until foamy soft peaks form, about a minute. Increase the speed to medium-high and gradually add the sugar; continue beating until stiff peaks form, 8-9 minutes. (The meringue will be glossy.)

Pass the cocoa powder through a sieve or sifter and add to the meringue. Add the vinegar and chopped chocolate. Using a large rubber spatula, fold the mixture until well combined. It should be a light mocha color with no white or brown streaks. 

Secure the parchment paper to the baking sheet by taping it down, or have an assistant hold it still while you spread. Mound the meringue onto the parchment inside the circle. Using the spatula or a butter knife, spread the meringue to fill the circle. Even the top and sides just slightly -- it shouldn’t be perfectly smooth or overworked. Place in the oven and cook for 1 hour and 20 minutes, or until the meringue is puffed and crisp all over. Don't worry if the top is cracked -- that's normal and it all gets covered with whipped cream in the end. Turn off the oven, prop the oven door open, and leave the meringue in the oven to cool to room temperature, at least 30 minutes. (The meringue won’t collapse as much if it cools gradually.)

Before serving, carefully peel the meringue off of the parchment paper and place it on the platter on which you intend to serve. In a medium bowl, beat the mascarpone cheese, heavy cream and vanilla until combined. Gradually add the sugar and continue beating until it holds soft, pillowy peaks. Do not overbeat; it should not be too stiff or grainy. Mound the mascarpone cream onto the meringue and gently spread it out about an inch from the edge (don't worry if the meringue cracks in the process). Top the pavlova with the blueberries. Cut the pavlova into wedges, wiping the knife in between slices, and serve.

Note: This pavlova can be made ahead and assembled up to 12 hours ahead of time. Keep in the refrigerator.