Pavlova with Maple Mousse and Berries-A Daring Bakers Challenge

by Suzanne on April 27, 2011

in Daring Bakers Challenge, Sweet Things

The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite (me ;) ) from April 27th to May 27th at  The Daring Bakers.

I’ve had a month to think about this challenge and I waited until the end to make something work, I guess I work better under pressure.  I decided to make my edible conatiner a pavlova, which is basically meringue dish.  I have been wanting to try to make pavlova’s ever since I ran accross this recipe and photo.  I’m going to direct you to simply recipes for the pavlova because the directions are easy to understand and mine turned out perfect because I was able to understand and follow exactly the simple directions.

The maple mousse turned out wonderful too but a bit on the sweet side and since my pavlova was also sweet, I need to use some tart type of berry to adorn the top with and I choose blackberries and blueberries.  The tartness from the berries seemed to even out the sweetness from the pavlova and mousse.  If I were to make the mousse again I would probably use it in a cream puff or puff pastry that isn’t sweet to begin with.

Maple Mousse


1 cup (240 ml/ 8 fluid oz.) pure maple syrup (not maple-flavoured syrup)
4 large egg yolks
1 package (7g/1 tbsp.) un-flavoured gelatine
1 1/2 cups (360 ml. g/12 fluid oz) whipping cream (35% fat content)


Step 1: Bring maple syrup to a boil then remove from heat.

Step 2: In a large bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking (this is to temper your egg yolks so they don’t curdle).

Step 3: Add warmed egg yolks to hot maple syrup until well mixed.

Step 4: Measure 1/4 cup of whipping cream in a bowl and sprinkle it with the gelatine. Let it rest for 5 minutes. Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatine has completely dissolved.

Step 5: Whisk the gelatine/whipping cream mixture into the maple syrup mixture and set aside.

Step 6: Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white.

Step 7: Whip the remaining cream.  Fold in the remaining cream into the maple mixture and refrigerate for at least an hour.

Step 8: Remove from the fridge and divide equally among your edible containers. For the Pavlova Recipe click here.

Step 9: Add fresh or frozen (thawed) berries of your choice lightly mashed, I sprinkled my frozen berries with a tsp. sugar then thawed them.

Notes: The recipe for the pavlova makes about 20, and there is ample mousse to go around.  Use about 1-2 T. of berries per pavlova.

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