Sunday, June 27, 2010

Daring bakers flying spaghetti monster pavlova!

Wow, I guess my dessert makes a statement. By way of explanation, I plated this super early in the morning, maybe my brain wasnt totally into the game yet!

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

The pavlova consisted of a chocolate meringue, a marscapone pastry cream, and a marscapone ganache.
I absolutely adore pavlova so I was super excited. My first thought when I saw some pictures was that it looked like dog poo, I was a little un-nerved but I thought 'I can do this'! I think if I had added some seasonal fruit, it would have really improved this dish, I ate the leftovers with figs, and it was wonderful!

Time got the better of me, what with all the stuff going on in my life, so I decided that I would make the components, but it was very last minute.

I was pretty disappointed with this dessert. I was disappointed in the recipe, for instance the pastry cream, which was really supposed to be a drizzle, was supposed to be made with 6 egg yolks, which was just ridiculous, and the whole recipe seemed to be about 3 cups of marscapone, which is pretty out there. I reduced the pavlova recipe by 2/3, the pastry cream to 1/3 and the marscapone ganache to 1/2.

The flavor was also a little disappointing. I overcooked the pavlovas, since I made them as tiny little mini meringues, and the marscapone cream was pretty underwhelming.
After this review, I'm not sure that you would want to give it a try, but do go and check out all the other inventive ways this dish was created on

I really appreciate the opportunity to grow and learn with the daring bakers, this was just one challenge that was underwhelming. I look forward to a new challenge next month!!


Audax said...

Sorry to hear that it wasn't that great your photo looks like a anemone BUT at least you tried and that is the point of the challenges. Cheers from Audax in Sydney Australia.

Cloud said...

But they tasting really nice.... You know we in the book club are always happy to eat your experiments!

Nachiketa said...

as long as it tasted good... :)

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

Jessica Rodgers said...

I hate making something that doesn't work out, especially when I feel it not working out in the midst of my efforts! Ha, I find the feeling of being dissatisfied with a meal or dessert to be pitted with anxiety. Then I just eat it all because it's there and who else will eat it? BUT, when you make it again knowing what you do and don't like about the recipe...ah, then that is worthwhile! Thanks for the honesty about this one :)

The Cilantropist said...

I love this photo, it is somehow so science-nerdy! ;) And I am sure it tasted excellent!