Chocolate Pavlova with Chocolate Mousse and Berries

Ingredients

Instructions

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   Preheat the oven to 225º F. Draw an 8-inch circle on a piece of parchment paper. (I like to use a pencil to trace an 8-inch cake pan.) Fold the parchment in half (drawing side out), lining up the halves of the circle. Draw a half-a-heart shape in the half-circle. Turn the paper over and trace the heart on the other side. Line a baking sheet with the parchment paper, drawing side down. You should be able to see the heart drawing; if you can't, turn the paper over and darken your lines. Lightly spray the parchment with cooking spray.

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   In the bowl of a stand mixer, fitted with a wire whisk, beat the egg whites with the cream of tartar and salt on high speed until foamy, about 2 minutes.

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   Reduce the speed to medium; slowly add in the sugar. Increase the speed to high and beat until stiff peaks form, 6-8 minutes. Add the vanilla; beat to incorporate. Stop the mixer and, using a strainer or sifter, sift the cocoa powder into the bowl. (It is important to sift the powder because cocoa powder tends to form lumps.) Using a rubber spatula, fold the cocoa powder into the meringue until just combined.

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   Dollop the meringue onto the baking sheet and spread it into the heart shape, building up slightly on the sides to create a basin in the center. Bake the meringue for 1 hour and 45 minutes. Turn off the oven, leaving the meringue in the oven for an additional 1 hour. Cool completely for at least 2 hours before filling.

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   Melt the bittersweet chocolate in a double boiler. Set aside to cool.

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   Warm the 3/4 cup of heavy cream in a small saucepan on the stovetop over low heat until hot. Turn off the heat.

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   Bring 2 inches of water to a boil in a 4-quart saucepan - reduce to a simmer. Have a metal bowl ready to set on top of the pan to make a bain-marie (water bath). Choose the size of the bowl carefully; the bowl should not touch the water when it is put over the water in the saucepan.

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    In the bowl of a stand mixer fitted with a wire whisk, whip together the egg yolks, granulated sugar, and salt on high speed until pale and fluffy, about 2 minutes. While whisking the egg mixture, slowly pour in the warm cream mixture to temper the egg yolks.

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    Then pour the combined egg yolk-and-cream mixture into the metal bowl and place over the simmering water.

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    Cook over low heat, continually whisking until the mixture thickens slightly and reaches 160 degrees on an instant-read thermometer. Stir in the melted chocolate, vanilla, and espresso.

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    Pour the mixture into a clean medium bowl, cover, and chill, stirring about every 10 to15 minutes until it reaches 70 degrees (or no longer warm), about 30-40 minutes total.

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    Whip the remaining 1 1/4 c. heavy cream until very stiff peaks form. Fold the whipped cream into the chocolate mixture until combined. Store the mouse in the refrigerator if not assembling immediately.

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    In a small bowl, stir the berries, sugar, and balsamic vinegar together.

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    Top the center of the cooled heart meringue with the mouse. Spread the crëme fraiche over the mouse and top with berries; sprinkle shavings of dark chocolate over the berries.