Palm Sugar and Brown Sugar Meringues



Recipe 1: Chocolate Meringue (for the chocolate Pavlova)

  • 3 large egg whites
  • 1/2 cup plus 1 tbsp (110 grams) white granulated sugar
  • 1/4 cup (30 grams) confectioner’s (icing) sugar
  • 1/3 cup (30 grams) cocoa powder


  1. 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.
  2. 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.)
  3. 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.)
  4. 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!)
  5. Bake for 2-3 hours until the meringues become dry and crisp. Cool and store in an airtight container for up to 3 days.

Recipe 2: Chocolate Mascarpone Mousse (for the top of the Pavlova base)

  • 1.5 cups (355 mls) heavy cream (cream with a milk fat content of between 36 and 40 percent)
  • grated zest of 1 average sized lemon
  • 9 ounces (255 grams) 72% chocolate, chopped
  • 1 2/3 cups (390 mls) mascarpone
  • pinch of nutmeg
  • 2 tbsp (30 mls) Grand Marnier (or orange juice)


  1. Put ½ cup (120 mls) 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.
  2. 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.)
  3. 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.

Recipe 3: Mascarpone Cream (for drizzling)

  • 1 recipe crème anglaise (recipe below)
  • ½ cup (120 mls) mascarpone
  • 2 tbsp (30 mls) Sambucca (optional)
  • ½ cup (120 mls) heavy cream


  1. 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.

Recipe 4: Crème Anglaise (a component of the Mascarpone Cream above)

  • 1 cup (235 mls) whole milk
  • 1 cup (235 mls) heavy cream
  • 1 vanilla bean, split or 1 tsp pure vanilla extract
  • 6 large egg yolks
  • 6 tbsp (75 grams) sugar


  1. In a bowl, whisk together the egg yolks and sugar until the mixture turns pale yellow.
  2. Combine the milk, cream and vanilla in a saucepan over medium high heat, bringing the mixture to a boil. Take off the heat.
  3. 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.
  4. 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.

***Now if you had to separate fresh eggs, what to do with the leftover egg yolks? Simple! No-bake pot de crèmes or chocolate pots

Chocolate Pots de Crème

  • 225g good quality dark chocolate (at least 70% cocoa)
  • 3 egg yolks (from the Meringue recipe above)
  • 1.5 Tbl (22.5ml) liquid glucose / glucose syrup / light corn syrup
  • 3 Tbl (45ml) warm water
  • 225ml double cream


  1. Melt the chocolate in a bowl over gently simmering water (making sure the bottom of the bowl doesn’t touch the water).
  2. Mix the glucose and the 2 Tbl warm water to the egg yolks, then mix into the melted chocolate.
  3. In a separate bowl, whip the cream until it has reached ribbon consistency and gently fold into the chocolate mixture, without overmixing.
  4. Pour into the glasses or ramekins and refrigerate for about an hour berfore serving. If it has chilled for too long, sit at room temperature for around 30 minutes prior to serving. Top with extra cream and brown sugar meringue if you wish (recipe below).

Burnt Honey Ice cream

  • 150g honey
  • 600ml pouring cream (35% fat content)
  • 150ml milk
  • 6 egg yolks
  • 30g caster sugar


  1. Cook honey in a heavy-based saucepan over medium-high heat until caramelised (about 7-8 minutes). Remove from heat, add the cream and milk (be careful because the mixture will spit and foam up), then return to the heat and stir until it just comes to the boil.
  2. Meanwhile, in a bowl, whisk the egg yolks and sugar until pale and thickened. Pour cream mixture over and whisk to combine.
  3. Return to pan and cook, stirring constantly, until mixture thickly coats the back of a wooden spoon (6-7 minutes). Strain into a bowl placed over ice and cool completely, then freeze in an ice-cream machine according to manufacturer’s instructions.
  4. Makes about 1 litre.

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