Chocolate Mousse

Chocolate Mousse

This classic chocolate mousse may become the ultimate dessert for dinner parties this summer. This mousse is light, smooth and frothy.

Mmmm… there’s something about this French chocolate dessert. I don’t know if it’s the taste or the texture, or the combination of both, but it always leaves me wanting more. When I finish my portion, I’m satisfied but … I can’t help but look at the others to see if they finish it or need a little help!!

Few desserts leave me with this feeling, so I launch a warning to navigators: this dessert can become addictive!

If you’ve made more recipes from this blog, you’ll know about my passion for sweet treats and, above all, for chocolate.

Here are some other chocolate desserts to encourage you to try, if you haven’t already!

Will you be able to resist the magic of its texture and intense chocolate flavor?

Once you have made this chocolate mousse, you will feel like the chef of any French restaurant in the heart of Paris.

As you savor the mousse, and notice how it melts on your palate, the intensity of the chocolate will conquer your senses and (possibly) take your imagination to visit magical places such as la tour Eiffel or the pedestrian streets of the French capital.

Last summer was another mousse the star dessert on the blog. It was a success because of its simplicity and creaminess. It is another type of mousse with a different texture made with condensed milk.

Therefore, I thought it would be a good idea to propose chocolate mousse as this summer’s dessert.

Although chocolate mousse is a dessert that is eaten throughout the year, this time we are going to put it in the freezer for 60 minutes so that it has a refreshing touch, without losing the intensity of the chocolate.

How to Make Chocolate Mousse

This delicious chocolate dessert is made with only 4 ingredients, so it is important that they are of high quality and at room temperature.

  • Dark chocolate
  • Butter at room temperature
  • Eggs at room temperature
  • Sugar

1. In a bowl, add 200 grams of dark chocolate and 40 grams of butter, both in small pieces, and melt in a bain-marie or in the microwave for 1 minute. If there are any lumps in the mixture, stir with a wooden spoon to dissolve them. Chocolate can burn in the microwave, so it is best not to overdo it and just stir until the chocolate and butter small pieces are dissolved. Let the mixture sit cool at room temperature.

2. Separate the egg whites from the yolks. Remember that eggs (2) must be at room temperature.

3. In a separate bowl, beat the egg whites until stiff with a hand held mixer. Add in one teaspoon of sugar at the end until dissolved.

4. Add the 2 egg yolks to the chocolate, which is already at room temperature, one by one. Stir with a wooden spoon until the yolk is dissolved and well combined. You shouldn´t see any trace of yolk.

This next step is very important to create the texture of the chocolate mousse. .

5. Add the meringue to the chocolate in 3 phases. In the first phase, add 1/3 of the meringue and stir quickly with the wooden spoon until combined. Once integrated, add in another third of meringue and stir more slowly until combined. Then, carefully add the remaining meringue and combine both mixtures with slow folding movements, a bottom-to-top and top-to-bottom motion, until well integrated.

6. Pour the mixture into small glasses, cover them with cling film and put them to chill in the freezer for 1 hour.

7. Take them out of the freezer and sprinkle chocolate on top to decorate and give a crunchy touch to the dessert. Et voilà! You have made a delicious chocolate mousse.

mousse-receta

Chocolate Mousse Recipe

This delicious chocolate mousse is made with only 4 ingredients. Its texture and flavor makes this French dessert addictive!
5 from 5 votes
Prep Time 25 mins
Chilling Time 1 hr
Course Dessert
Cuisine French
Servings 5 people
CALORIES 325 kcal

Ingredients
  

  • 200 grams dark chocolate
  • 40 grams butter
  • 2 eggs
  • 1 teaspoon sugar

Instructions
 

  • In a bowl, add dark chocolate and butter in small pieces, and melt in a bain-marie or in the microwave for 1 minute.
  • Separate the egg whites from the yolks
  • In a separate bowl, beat the egg whites until stiff with a hand held mixer. Add in one teaspoon of sugar at the end until dissolved.
  • Add the egg yolks to the chocolate one by one.
  • Add 1/3 of the meringue and stir, with the wooden spoon, quickly and in circles until integrated. Once integrated, add in another third of meringue and stir more slowly until combined. Then, carefully add the remaining meringue and combine both mixtures with slow folding movements until well integrated.
  • Pour the mixture into small glasses, cover them with cling film and put them to chill in the freezer for 1 hour.
  • Take them out of the freezer and sprinkle chocolate on top to decorate and give a crunchy touch to the dessert. Et voilà! You have made a delicious chocolate mousse.

NUTRITION

Calories: 325kcal | Carbohydrates: 19g | Protein: 5g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 84mg | Sodium: 84mg | Potassium: 312mg | Fiber: 4g | Sugar: 10g | Vitamin A: 311IU | Calcium: 41mg | Iron: 5mg
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Tiramisu

Tiramisu

This easy tiramisu recipe will conquer the palates of your guests, friends and family members.

Do you want to learn how to make authentic Italian tiramisu? Get on board!

This dessert has traveled around the world, so there are many versions of Italy’s most famous dessert. The one I’m sharing with you is very easy to make, and we were lucky enough to have our Italian friend Andrea share his secret with us.

You won’t believe it! This dessert that looks like something out of a Michelangelo painting and created by the gods, can be made by anyone! That’s how incredible it is, you just need to follow the steps of this recipe and you will have the key to take your guests to the heaven of flavors.

What are the defining characteristics of tiramisu? Creaminess with aromas of coffee and cocoa melting in your mouth.

The Origin Of Tiramisu

A legend states that the tiramisu was invented at the end of the 17th century in Siena. Back then, some pastry chefs in the region decided to prepare a delicacy made of simple ingredients to celebrate the arrival of the Grand Duke of Tuscany, Cosimo de Medici.

At the time, this dessert was called “La Zuppa del Duca” or “Soup of the Duke” in honor of Cosimo, who was conquered by the taste of this delicacy. As soon as he tried it, he decided to take the tiramisu recipe with him to Florence. It didn’t take long for this dessert to spread throughout the rest of Italy and become the favorite sweet treat of the nobles of the time.

Tiramisu Meaning

The word tiramisu, in Italian tiramisù, comes from the Veneto dialect tiramesù and means “bring me up” or “cheer me up”. Hence, there is another more recent version that claims the original tiramisu was invented in the 1950s in a restaurant called Toulà, in Treviso. This restaurant was located near brothels, where this dessert was very successful among customers due to its aphrodisiac connotations.

At that time, the authentic tiramisu had only five simple ingredients: eggs, sugar, Savoiardi lady fingers, black coffee and cocoa powder. The mascarpone was added later to the recipe.

It was in 1968, after the banning of brothels, that Alfredo Beltrame, master of Venetian gastronomy and founder of the Toulà restaurants, included this dessert on his restaurants menu to the delight of all his diners and the whole world.

The origin of this dessert is uncertain, but what is certain is that this easy tiramisu recipe is from Andrea, an Italian who has been living in Spain for a long time and has been very kind to share his original recipe for tiramisu with us.

Easy Tiramisu Recipe

1. Prepare two cups of long black coffee. Set aside and allow it to cool to room temperature.

Cream

2. Separate 4 egg yolks from 4 egg whites in two different bowls. It is preferable that the eggs are at room temperature, and they are fresh large size. If you want to give more consistency to the tiramisu and less creaminess you can use less egg whites. It’s up to your taste.

3. Weigh 100 grams of icing sugar. I prefer to use this type of sugar because it dissolves better and faster. 

4. Beat the egg yolks with a hand held mixer and add 50 grams of icing sugar. Keep beating until the mixture gets foamy, pale yellow and the sugar has dissolved.

5. Wash the wire beaters thoroughly. When making the meringue it’s very important that the wire beaters are clean and dry. Beat the egg whites until they are stiff; you´ll know when you turn the bowl upside down and it doesn´t fall. Then, add in 50 grams of icing sugar little by little to the meringue and keep whisking until it has dissolved.

In one bowl you have the beaten egg yolks and in another bowl you have the meringue.

6. Add 500 grams of mascarpone cheese into the egg yolks. Mascarpone must be at room temperature. Whisk with the hand held mixer on low speed until well integrated, and mascarpone lumps have disappeared.

7. In batches, add the meringue into the yolk mixture with a spatula. Mix both mixtures with slow folding movements, a bottom-to-top and top-to-bottom motion, until combined. Then, pour in a tablespoon of rum and keep making folding movements from bottom to top until inegrated.

Lady Fingers Base

8. Now dip the ladyfingers in the cold coffee for about 4/5 seconds. If your Savoiardi biscuits are not sweetened, I recommend you adding a spoonful of sugar beforehand in the coffee. Once the biscuits are soaked in coffee, place them in a 8×12 pan or Pyrex dish. It´s ok if you cut some biscuits to fill the gaps of the base.

Assembly

9. Once you have created the base, it´s time to pour the cream and spread it evenly with the spatula. 

10. Store the tiramisu in the fridge covered with cling film, so that it doesn’t absorb odors, and leave it overnight.

11. Sift cocoa powder on top of the tiramisu before serving. Add a heaping tablespoon of cocoa powder to the strainer, and gently tap the side repeatedly until all of the cocoa powder has passed through the strainer. Et voilà.. you have a delicious tiramisu ready to conquer palates!

If you like Italian desserts, you can also try making salted caramel panna cotta or panna cotta with chia seeds and raspberries.

receta-del-tiramisu-italiano-casero

Italian Tiramisu Recipe

This authentic Italian tiramisu recipe will conquer the palates of your family and friends. It is a traditional dessert made of simple ingredients, such as eggs, sugar, mascarpone, Savoiardi biscuits, long black coffee and cocoa powder. 
5 from 8 votes
Prep Time 25 mins
Resting Time 6 hrs
Course Dessert
Cuisine Italian
Servings 8 people
CALORIES 377 kcal

Ingredients
  

Cream

  • 4 large size eggs
  • 100 grams icing sugar
  • 500 grams mascarpone cheese (Galbani)
  • 1 tablespoon rum

Base

  • 2 cups black coffee
  • 16 Savoiardi lady fingers

Instructions
 

  • Prepare two cups of long black coffee and pour it into a deep dish. Set aside.

Cream

  • Separate four egg yolks from four egg whites in two different bowls.
  • Weigh 100 grams of icing sugar.
  • Beat the egg yolks with a hand held mixer and add 50 grams of icing sugar. Keep beating until the mixture gets foamy, pale yellow and the sugar has dissolved.
  • Wash the wire beaters thoroughly and beat the egg whites until stiff. Once they are stiff, add in 50 grams of icing sugar little by little while whisking.
  • Add the mascarpone cheese to the egg yolks. Whisk with the hand held mixer on low speed.
  • Add the meringue little by little into the yolk mixture. Mix both mixtures with a spatula with folding movements until combined. Then, pour in a tablespoon of rum and keep making folding movements from bottom to top until inegrated.

Lady Fingers Base

  • Dip the Savoiardi biscuits in the cold coffee for about 4/5 seconds and place them in a Pyrex dish.

Assembly

  • Once the base is created, pour the cream and spread it evenly with the spatula.
  • Store it in the fridge covered with cling film and leave it overnight.
  • Sift cocoa powder on top of the tiramisu before serving. Et voilà.. you have a delicious tiramisu ready to be tasted!

NUTRITION

Calories: 377kcal | Carbohydrates: 20g | Protein: 8g | Fat: 29g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 169mg | Sodium: 83mg | Potassium: 72mg | Fiber: 0.1g | Sugar: 13g | Vitamin A: 680IU | Calcium: 106mg | Iron: 1mg
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Spanish Chocolate Birthday Cake

Spanish Chocolate Birthday Cake

I have cooked many cakes before, and I have to say this chocolate birthday cake is D-E-L-I-C-I-O-U-S.

This chocolate birthday cake recipe has been passed down from generation to generation in Victor’s family. And now his grandmother, Nona as they call her, has shared it with her children and grandchildren.

He is particularly fond of this chocolate cake. It reminds him of his childhood, and nowadays he still enjoys eating it as if he was six years old.

Before I tried it, he had always told me that there was no other cake like it, that it was, by far, the best chocolate cake I would ever try. One day, I was so intrigued that I felt the urge to taste it… Now, that I have already tasted it, I invite you to try it and tell me what you think!

In many Spanish restaurants, you can find this tarta de cumpleaños as dessert on their menu, and it is decorated with lacasitos sweets and other toppings to give it a colourful touch. For many people, it is the perfect cake for birthdays; both children and adults love it. Nonetheless, you can make it for other special events, too.

When I was planning the cake photoshoot, I thought of decorating it with lacasitos like the others. Victor stopped me in my tracks and said: “No Lacasitos”; therefore, we went out shopping to buy a cake plate to show it´s category. Now I understand him. It is spectacularly delicious.

If you are a chocoholic, and you love chocolate desserts, this no bake chocolate cake will become one of your favorites.

For those less chocoholics, it can be served with a little cream to reduce the chocolatey taste. Even so, this is still a to-die-for chocolate cake.

Spanish Chocolate Birthday Cake Recipe

1. Break 300 grams of milk chocolate and 150 grams of dark chocolate in a glass bowl and melt it in bain-marie. How? Fill a saucepan with water and put it on the stove. Then, place the glass bowl on top of the saucepan, keeping it from touching the water. With the hot water, without bringing it to the boil, stir with a whisk until the chocolate melts. Set aside.

2. In a separate bowl, cream 150 grams of butter, 150 grams of sugar and 6 egg yolks. Beat with a hand held mixer.

3. Add the mixture into the chocolate and stir with a spatula until integrated. It is important that the chocolate is not too hot.

4. Whip 200 grams of cream with the hand held mixer for 3 minutes until thickened.

5. Add the chocolate into the whipped cream and mix very well.

6. Pour the milk into a deep dish and then dip the Maria cookies in it to soften them.

7. Line 8 inch cake pan with parchment paper.

8. Fill the cake pan with the mixture and biscuits, making sure you don´t leave gaps. The order is the following: biscuits – mixture – biscuits – mixture – biscuits – mixture.

9. Once you’ve assembled the cake, put it in the fridge overnight so that it’s ready for the next day. Et voilà … You have cooked a delicious chocolate birthday cake!

If you liked this recipe for chocolate cake, I invite you to try these recipes for cheesecake, apple pie and lemon meringue pie.

receta-de-la-deliciosa-tarta-de-chocolate-de-la-abuela

Spanish Chocolate Birthday Cake

This delicious chocolate cake is the perfect cake for birthdays! Both children and adults will love it!
4.86 from 7 votes
Prep Time 35 mins
Resting Time 6 hrs
Course Dessert
Cuisine Spanish
Servings 12 pieces
CALORIES 499 kcal

Ingredients
  

  • 400 grams Maria biscuits
  • 300 grams milk chocolate
  • 150 grams dark chocolate
  • 150 grams sugar
  • 150 grams butter
  • 200 grams cream
  • 6 eggs

Instructions
 

  • Break milk and dark chocolate in a glass bowl and melt it in a water bath. Set aside.
  • In a separate bowl, cream butter, sugar and egg yolks. Beat with a hand held mixer.
  • Add the mixture into the chocolate and stir with a spatula until integrated.
  • Whip the cream with the hand mixer until thickened.
  • Add the chocolate into the whipped cream and mix very well.
  • Pour the milk into a deep dish and then dip the Maria cookies in it to soften them.
  • Line 8 inch cake pan with parchment paper.
  • Fill the cake pan with the mixture and biscuits, making sure you don´t leave gaps. The order is the following: biscuits – mixture – biscuits – mixture – biscuits – mixture.
  • Once you've assembled the cake, put it in the fridge overnight so that it's ready for the next day. Et voilà … Now you have a delicious chocolate biscuit cake.

NOTES

You can decorate the cake with grated chocolate.

NUTRITION

Calories: 499kcal | Carbohydrates: 47g | Protein: 6g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 128mg | Sodium: 209mg | Potassium: 240mg | Fiber: 3g | Sugar: 33g | Vitamin A: 681IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 3mg
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Lemon Meringue Pie

Lemon Meringue Pie

This lemon meringue pie recipe is my brother’s favourite.

Its creaminess, crunchy base and lemon flavour make this cake a perfect combination.

It’s October 2020. Fools Garden’s Lemon Tree plays on the radio as I listen to the lyrics: I’m sitting here in a boring room, It’s just another rainy Sunday afternoon

After the lockdown experience, I want to celebrate the little things that life offers me, like cooking. This time, with the song on my mind, I feel like making a lemon tart.

As the saying goes, when life gives you lemons, make lemonade or …. A lemon meringue pie! With this tart I feel like giving a cheerful touch not only to the day, but also to the eye and to the palate …. mmmmmmmm

This is my brother’s favorite cake. Every September 17th, which is his birthday, this lemon meringue pie recipe is made in my mother´s house.

How to Make Lemon Meringue Pie

1. Preheat the oven to 356°F ( 180°C ).

Filling

2. Separate the egg yolks from whites very carefully. Set aside.

3. In a bowl, add 4 egg yolks and then beat them with a hand held mixer. While beating, add in 370 grams of condensed milk and then pour in 200 ml of lemon juice.

4. Put the filling to chill in the refrigerator.

Biscuit Base

5. In a food processor, add 250 grams of Maria cookies and 125 grams of softened butter. Beat until you get a cookie powder.

Tips for this fifth step:

  • If you don’t have a food processor, you can crush the biscuits with a hand blender. Do it in batches, little by little, because there are many cookies.
  • It is very important that the butter is at room temperature, it has to be smooth so that it mixes well. If it is hard, put it in the microwave for a few seconds to soften.

6. Pour this dough into a 8-inch cake pan and press it down firmly with the back of a spoon to flatten. Tip: the cake pan is not buttered, nor floured neither line up with parchment paper.

Meringue

7. Beat egg whites on medium speed until soft peaks form, then add in 200 grams of sugar little by little beat on high speed. until stiff peaks form. As result, you have glossy peaks that stand up straight and sugar has dissolved.

Assembly

8. Take the filling out of the refrigerator and pour it on top of the biscuit base.

9. Load up piping bag with meringue. Tip: Do it with the help of a spatula and this way you will avoid that not much air enters.

10. Now it’s time to bring out the artist in you. Decorate the cake with the meringue, with the tips facing up, so that the cake looks pretty.

11. Once the cake is decorated, put it in the oven. Wait for about 10 minutes meringue tips to brown.

12. To serve it you have to wait until the filling is more set; therefore, allow it to cool to room temperature or put it directly to chill in the refrigerator.

13. When the cake is cool and set, unmold it…. Et voilà! You have for dessert a delicious lemon meringue pie!

If you liked this lemon meringue pie recipe, I recommend you to visit our homemade cakes page.

Lemon Meringue Pie Recipe

Its creaminess, crunchy base and lemon flavour make this cake a perfect combination. When life gives you lemons, make a lemon meringue pie!
5 from 8 votes
Prep Time 15 mins
Cook Time 10 mins
Tiempo de Montaje 10 mins
Course Dessert
Cuisine British
Servings 12 pieces
CALORIES 356 kcal

Ingredients
  

Filling

  • 4 egg yolks
  • 370 grams condensed milk
  • 200 ml lemon juice

Biscuit Base

  • 250 grams Marie biscuits
  • 125 grams butter

Meringue

  • 4 egg whites
  • 200 grams sugar

Instructions
 

  • Preheat the oven to 356°F ( 180°C ).

Filling

  • Separate the egg yolks from whites very carefully.
  • In a bowl, add egg yolks and then beat them with a hand held mixer. While beating, add in condensed milk and then pour in lemon juice.
  • Put the filling to chill in the refrigerator.

Biscuit Base

  • In a food processor, add Maria cookies and softened butter. Beat until you get cookie powder.
  • Pour this dough into a 8-inch cake pan and press it down firmly with the back of a spoon to flatten
  • Take the filling out of the refrigerator and pour it on top of the biscuit base.

Meringue

  • Beat egg whites on medium speed until soft peaks form, then add in sugar little by little beat on high speed. until stiff peaks form.

Assembly

  • Take the filling out of the refrigerator and pour it on top of the biscuit base.
  • Load up piping bag with meringue.
  • Decorate the cake with the meringue, with the tips facing up, so that the cake looks pretty.
  • Once the cake is decorated, put it in the oven. Wait for about 10 minutes meringue tips to brown.
  • To serve it you have to wait until the filling is more set; therefore, allow it to cool to room temperature or put it directly to chill in the refrigerator.
  • When the cake is cool and set, unmold it…. Et voilà! You have for dessert a delicious lemon meringue pie!

NUTRITION

Calories: 356kcal | Carbohydrates: 51g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 98mg | Sodium: 233mg | Potassium: 193mg | Fiber: 1g | Sugar: 39g | Vitamin A: 431IU | Vitamin C: 7mg | Calcium: 116mg | Iron: 1mg
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Chocolate Mousse Cake

Chocolate Mousse Cake

Chocolate mousse cake is one of my favorites.

Anyone can make this no bake chocolate cake, you don’t need any special method or equipment. Ever since I make my kids this treat, I add cookies soaked in milk to the recipe so it has less chocolaty-ness hit. What a fabulous combination! This cake reminds me the Spanish birthday cake with the creaminess and smoothness of a mousse.

I love it when my kids get chocolate stains!

I couldn’t be more thrilled to see my children, the biggest critics of my desserts, enjoy with all their senses everything I prepare and cook for them.

This chocolate mousse cake melts in your mouth. Its taste and texture are suitable for both adults and children, making it a perfect cake for birthdays and family celebrations.

Cake Decoration

You can decorate this chocolate mousse cake with chocolate shavings. Also strawberries give it a touch of color and a flavor combination that tastes amazing!

Chocolate Mousse Cake Recipe

1. In a bowl, whip 250 grams of heavy whipping cream with a hand held mixer for 3 minutes. Set aside.

2. Chop 250 grams of dark chocolate into small pieces, place it in a microwave-safe bowl and add in 125 grams of butter. Melt everything in the microwave at 700W for 30 seconds. Then take the bowl out, give it a stir and place it back in the microwave for another 30 seconds. Repeat this process until the chocolate is completely melted. Tip: don’t overdo it because the chocolate burns easily (and makes a tremendous smoke, which has happened to me). For this quantity it will be approximately 2 minutes and a half, but it is always better to do it little by little.

3. Let your chocolate sit at room temperature.

4. Separate 4 egg whites from yolks ; then , in a separate bowl, beat the egg whites until stiff with the hand held mixer. Add in a pinch of salt while beating. When you hit soft peaks form, add in 125 grams of sugar little by little. You’ll know you´ve hit stiff peak stage when you have glossy peaks that stand straight and the sugar has dissolved.

5. When the buttery chocolate is at room temperature, add the egg yolks one by one, stirring each yolk until each one is integrated.

6. In batches, add the meringue to the chocolate mixture and mix with a spatula with slow folding movements, a bottom-to-top and top-to-bottom motion, so it doesn’t deflate. Then, add in the whipped cream and combine with the same folding technique until well integrated.

Assembly

7. Line 8 inch cake pan with parchment paper ; thus, later it will be easier and cleaner to unmold the cake. Dip the Maria cookies in milk and place them on the base of the mold. Fill the cake pan with the mixture and cookies, making sure you don´t leave gaps. The order is the following: cookies – mixture – cookies – mixture.

8. Once you’ve assembled the cake, put it in the fridge overnight so that it’s ready for the next day. Et voilà … You have for dessert a delicious chocolate mousse cake!

If you like chocolate as much as I do, on this blog you can find other chocolate desserts such as the spanish birthday cake or chocolate truffles.

And if you like homemade cakes , you can try to make other recipes such as our  cheesecake,  pavlova,  lemon and meringue cake ,  or puff pastry apple tart with almond cream.

receta-tarta-mousse-chocolate-galletas

Chocolate Mousse Cake Recipe

This chocolate mousse cake melts in your mouth. It´s flavour and texture is suitable for both adults and children.
5 from 8 votes
Prep Time 30 mins
Resting Time 6 hrs
Course Dessert
Cuisine French
Servings 12 pieces
CALORIES 337 kcal

Ingredients
  

  • 250 grams chocolate for melting (70%)
  • 125 grams butter
  • 4 eggs
  • 1 pinch of salt
  • 125 grams sugar
  • 250 grams heavy whipping cream
  • 16 Marie biscuits
  • Milk to dip cookies in

Instructions
 

  • In a bowl, whip heavy whipping cream with a hand held mixer for 3 minutes. Set aside.
  • Melt the dark chocolate in a microwave together with the butter.
  • Let your chocolate sit at room temperature.
  • Separate egg whites from yolks; then, beat the egg whites until stiff with an electric hand mixer. Add in a pinch of salt while beating. When you hit soft peaks form, add in the sugar little by little.
  • Now that the buttery chocolate is at room temperature, add the egg yolks one by one, stirring each yolk until each one is integrated.
  • In batches, add the meringue to the chocolate mixture and mix with slow folding movements so it doesn’t deflate. Then, add in the whipped cream and combine with the same folding technique until well integrated.

Assembly

  • Line 8 inch cake pan with parchment paper.
  • Dip the Maria cookies in milk and place them on the base of the mold.
  • Fill the cake pan with the mixture and cookies, making sure you don´t leave gaps. The order is the following: cookies – mixture – cookies – mixture.
  • Once you’ve assembled the cake, put it in the fridge overnight so that it’s ready for the next day. Et voilà … You have for dessert a delicious chocolate mousse cake!

NUTRITION

Calories: 337kcal | Carbohydrates: 22g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 101mg | Sodium: 105mg | Potassium: 194mg | Fiber: 2g | Sugar: 16g | Vitamin A: 654IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 3mg
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Pavlova

Pavlova

This pavlova recipe is the one we usually use for special family occasions.

When we all get together, my mother and my aunt Carmela, who are great cooks, always bring this berry pavlova for dessert.

This classic pavlova recipe is very easy to make as you only have to follow a few simple steps. In the end, you just need to combine meringue, cream and berries.

Making the nests can be the hardest part; however, I have made a video so you can follow along with me making the meringue nests. In the end, and with practice, you will find them very easy to make!

What Is The Origin of Pavlova ?

It is a dessert that was made in honor of the Russian ballerina Anna Pávlova on her trips to Australia and New Zealand.

This pavlova is a delicious and elegant dessert perfect for any special celebration or dinner party.

I recommend serving this delicacy right after making it, so that it keeps its consistency. Besides berries, you can top with other fresh fruits, for instance, strawberries or mango.

Now that Christmas is approaching, this dessert is ideal to surprise your family and friends.

How to Make Pavlova

Meringue Nests

1. Preheat the oven to 248°F ( 120°C ).

2. Separate 5 egg whites from 5 egg yolks. Preferably eggs are at room temperature.

3. In a bowl, beat the egg whites until stiff with an electric handheld / stand mixer on medium speed. When you hit soft peaks form, add in 300 grams of icing sugar little by little. You’ll know you´ve hit stiff peak stage when you have glossy peaks.

4. Add in 3 teaspoons of cornstarch through a strainer. Keep whipping with the handheld / stand mixer on medium speed. Then, add in the vinegar and keep whipping.

5. Once the meringue is ready, it is time to create 6/8 mini pavlovas nests or a 8 inch diameter cake nest.

Pavlova Cake or Mini Pavlovas ?

Lately I’ve been making mini pavlovas instead of creating the classic pavlova cake.

Mini pavlovas give each one of your guests the experience of opening the meringue, feeling how it crunches and tasting the cream and berries as they wish.

As shown in the video below, you create a mini pavlova by placing a drop of meringue on the parchment paper. Then, with the concave side of a soup spoon, you begin to shape the nest, ending up making a hollow in the center.

The only difference between the cake and the mini pavlovas is the size of the meringue nest. For the rest, this pavlova recipe is the same for both options.

To make pavlova cake, all the meringue is used for one nest, while to make mini pavlovas, a smaller amount of meringue is used for each nest.

With the concave part of a soup spoon, make the sides of meringue nest a little higher than the middle, creating a volcano shape which center will be filled with whipped cream and berries.

Note that, when making meringue nests, its size will not be final, as the pavlova will rise in the oven. Once baked, the meringue texture is crisp on the outside and marshmallow-soft on the inside.

In my view, diners will experience the magic of this sweet treat more intensely if each one of them has their own pavlova.

6. Bake for 1 hour in case you are making the mini pavlovas ; otherwise, bake for 1 hour and a quarter if you are making the cake.

Pavlova Cream

7. Pour 500 ml. of liquid cream in a bowl and whip it with the handheld / stand mixer on medium speed. Gradually, add in 150 grams of sugar and 25 grams of vanilla sugar. Keep whipping for about ten minutes until stiff peaks form. Tip: Be careful not to whisk too fast or for too long to prevent the cream from acquiring a buttery texture.

Pavlova Assembly

8. Pour and spread the cream in the center of meringue nests and then top with berries, crushed pistachios and raspberry coulis. Et voilà! You have just made a delicious pavlova!

Make Raspberry Sauce Easily

If you don´t have time to make a raspberry coulis, another way to make raspberry sauce is to add a spoonful of raspberry jam in a bowl and heat it in the microwave for 30 seconds. Then pour in a teaspoon of water and stir until it looks like a sauce. If you want to remove the seeds of the jam from the sauce, you can strain through a sieve.

From one dessert comes another dessert! During the preparation of the meringue, I had five egg yolks left over, so I asked myself what should I do with these egg yolks? First, I didn’t know what to do with them; then, I decided to use them to make a crema catalana.

If you liked this pavlova recipe, I am sure you will also like this no-bake cheesecake recipe.

berry-pavlova-recipe

Easy Pavlova Recipe

This berry pavlova is the ideal dessert to surprise your guests at any special celebration or dinner party.
5 from 9 votes
Prep Time 15 mins
Cook Time 1 hr 15 mins
Course Dessert
Cuisine Australian, New Zealander
Servings 8 people
CALORIES 411 kcal

Ingredients
  

Meringue

  • 300 grams icing sugar
  • 5 egg whites
  • 3 teaspoons cornstarch
  • 1 teaspoon white or apple cider vinegar

Cream

  • 500 ml liquid cream
  • 150 grams sugar
  • 25 grams vanilla sugar

To decorate

  • 125 grams raspberries
  • 50 grams blackberries
  • 50 grams pistachios
  • Raspberry coulis (optional)

Instructions
 

Meringue

  • Preheat the oven to 248°F ( 120°C ).
  • Separate egg whites from egg yolks.
  • In a bowl, beat egg whites until stiff with an electric handheld / stand mixer. When you hit soft peaks form, add in icing sugar little by little.
  • Add in cornstarch through a strainer. Keep whipping with the handheld / stand mixer on medium. Now add in vinegar while whipping.
  • Once the meringue is ready, it is time to create 6/8 mini pavlovas nests or a 8 inch diameter cake nest.
  • Bake for 1 hour in case you are making the mini pavlovas. Bake for 1 hour and a quarter if you are making the cake.

Cream

  • Pour liquid cream in a bowl and whip it with the handheld / stand mixer on medium speed. Add in the sugar, gradually, and keep whipping for about ten minutes until stiff peaks form.

Assembly

  • Pour the cream on the meringue nests and then start decorating with berries, crushed pistachios and raspberry coulis. Et voilà! You have made a delicious pavlova ready to delight your diners!

NUTRITION

Calories: 411kcal | Carbohydrates: 66g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 41mg | Sodium: 51mg | Potassium: 206mg | Fiber: 2g | Sugar: 62g | Vitamin A: 789IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 1mg
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