If you're looking for a decadent take on an ice cream cake search no further. Mascarpone and Creme Anglaise contrast beautifully. The meringue chocolate chips add a beautiful touch and a slightly malted flavor.
3 large egg whites
¾ cup and 2 tablespoons confectioners’ sugar
½ teaspoon cornstarch
1 ½ tablespoon dutch process cocoa
Place a rack in the center of the oven and preheat to 200º F (95º C) degrees. Line two baking sheets with 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 and cornstarch about 1 tablespoon at a time until stiff peaks form. (The whites should be firm but moist.)
Sift the cocoa powder over the egg whites and fold in (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 one inch circles, roughly the size of a small cookie. Level down the peaks with a knife if you prefer.
Bake for one hour and ten minutes until the meringues become dry and crisp. Turn off oven and allow meringues to cool inside. Store in an airtight container for up to 3 days.
Chocolate Mascarpone Mousse
1 ½ cups (355 mls) heavy cream
9 ounces (255 grams) 72% chocolate, chopped
1 ⅔ cups (390 mls) mascarpone
Put ½ cup (120 mls) of the heavy cream 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, and the remaining cup of cream in a bowl. Whip on low for a minute until the mascarpone until it holds soft peaks.
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. Pipe some into the middle of the pavlova cookies to create sandwiches. Reserve the remaining mousse.
Ice Crème Anglaise: 1 recipe crème anglaise
½ cup (120 mls) mascarpone
3 tbsp. Sambuca
½ cup (120 mls) heavy cream
Prepare the crème anglaise. Slowly whisk in the mascarpone and the Sambuca 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.
1 cup (235 mls) whole milk
1 cup (235 mls) heavy cream
1 vanilla bean, split or 1 teaspoon pure vanilla extract
6 large egg yolks
6 tablespoon (75 grams) sugar
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.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
Ice Cream Assembly Instructions:
When finished pour in layers like you would a trifle of the crème anglaise ice cream, chocolate mascarpone mousse, and pavlova cookie bits.
Freeze until fully hardened. Allow to soften 10 minutes before serving.
Original Assembly Instructions:
Pipe the mousse onto the pavlovas and drizzle with the mascarpone cream over the top (do not freeze!). Dust with confectioner’s sugar and fresh fruit if desired.
Recipe Credit: Cherry Tea Cakes