Cocoa-Miso Mushroom Pavlova with Black Sesame Caramel
An avant-garde modern fusion dessert combining crisp cocoa pavlova, silky miso mascarpone cream, caramelized king oyster mushrooms, and glossy black sesame caramel. Sweet, earthy, and gently umami, this plated dessert balances texture and depth in every bite.
🛒Ingredients
- 14 large egg whites, room temperature
- 2200 g granulated sugar
- 31 tbsp unsweetened cocoa powder
- 41 tsp cornstarch
- 51 tsp white vinegar
- 6200 g king oyster mushrooms, very thinly sliced lengthwise
- 72 tbsp unsalted butter
- 82 tbsp brown sugar
- 91 tbsp maple syrup
- 10250 g mascarpone cheese
- 111 tbsp white miso paste
- 122 tbsp powdered sugar
- 1360 ml heavy cream
- 14100 g granulated sugar (for caramel)
- 151 tbsp black sesame paste
- 161 tbsp toasted black sesame seeds
- 17Fresh mint microgreens for garnish
👨🍳Instructions
Preheat the oven to 120°C and line a baking tray with parchment paper. Draw a 10 cm circle as a guide and flip the parchment so the ink faces down.
💡Tip: Ensure the parchment lies flat to prevent uneven baking.
In a completely clean, grease-free stainless steel bowl, whisk egg whites until soft peaks form. Gradually add sugar one tablespoon at a time while beating continuously until the meringue becomes thick, glossy, and forms stiff peaks that stand upright when the whisk is lifted.
💡Tip: Rub a bit of meringue between your fingers — it should feel smooth, not grainy.
Sift cocoa powder and cornstarch over the meringue. Add vinegar and gently fold with a spatula using slow circular motions until lightly marbled but still airy.
💡Tip: Avoid overmixing to preserve volume.
Spoon the mixture onto the prepared parchment within the drawn circle. Shape into a round disk with slightly raised edges and a shallow hollow center.
💡Tip: Use the back of a spoon to gently form the hollow.
Bake for 75 minutes until dry and crisp on the outside. Turn off the oven and let the pavlova cool completely inside with the door closed.
💡Tip: Slow cooling prevents collapse.
While the pavlova bakes, caramelize the mushrooms. Melt butter in a skillet over medium heat. Add thin mushroom slices in a single layer and cook until golden. Sprinkle brown sugar and drizzle maple syrup, cooking until glossy and lightly crisp at the edges. Cool completely.
💡Tip: Slice mushrooms very thin for a delicate candied texture.
Prepare the miso mascarpone cream. Whisk mascarpone, white miso paste, powdered sugar, and heavy cream until smooth and fluffy. Chill for 20 minutes.
💡Tip: Taste and adjust sweetness if needed.
Make the black sesame caramel. Heat sugar in a saucepan until deep amber. Remove from heat and stir in black sesame paste until smooth. Cool until thick but pourable.
💡Tip: Work carefully — the caramel is extremely hot.
Assemble the dessert. Spoon or pipe miso mascarpone cream into the pavlova hollow. Arrange caramelized mushroom slices on top. Drizzle black sesame caramel over and around the pavlova. Sprinkle toasted black sesame seeds and garnish with mint microgreens. Serve immediately.
📊Nutritional Information
Approximately 420 calories per serving
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