pavlova with ganache and mascarpone whipped frosting

 i now possess new and improved respect for mothers and bloggers.
all you mommas out there, bloggers or not. whew.

i've been babysitting since i was eight years old and it's always been my thing. the new moms always handed their screaming babies to me to calm. they gave me their salty toddlers to play with and they had me babysit their potty-training sweets when they couldn't take it.

only because they knew I'd still love them both by the end. something about kids and i just click but i hadn't babysat in a very very long time and when i finally did, i realized how much i missed it. how good it was to sit on the couch and do homework and advise an 8 year old about her boy problems. having them cry at the end because you're leaving and they're exhausted from playing tag for hours.
these lovely babies came over to my house for dinner tonight and i was in the midst of my moms birthday cake so i had to throw a dinner party, finish dessert and keep them entertained. whew.
respect to all you mommas out there.

it went off without a hitch and the kids absolutely loved the blogging process so here's a process for you; pavlova layers filled with bittersweet ganache and to-die-for marscarpone whipped frosting. it's super simple, and you can pop it in the oven and get other things done like play sharks and minnows and explain why boys are unnecessary whilst in elementary school. and after that....
This cake is so light, a texture party in your mouth. the crispy marshmallow-y airyness of the meringue, the truffle-like melt in your mouth layer of ganache and the perfect richness of the mascarpone.
oh
em
gee.

even my little loves greatly approved of this and proceeded to eat the slice i used for photos. so did i.
playing tag burns calories right?

Pavlova Layers makes two 9-inch layers
Ingredients-
8 egg whites {save the eggs to make pudding or something}
2/3 cup + 3 TBSP granulated sugar
pinch of salt
1 tsp vanilla

Directions- 
Preheat the oven to 250 degrees.
Line two cookie sheets with parchment. Using a foodsafe marker, trace the bottoms of 8-inch cake pans onto each piece of parchment. Set aside.
Grease your mixing bowl and beaters with lemon juice and make sure they're extra spiffy clean.
Beat the egg whites on medium till foamy. Pour in the some sugar and beat on high. Slowly continue adding the sugar and salt and keep beating until you get very glossy and lovely stiff peaks {about 6 minutes}
Beat in the vanilla. 
Spread the meringue onto the cookie sheets in the circles that you drew. Smooth the top and give it some nice swirly circles. Bake for 2.5 hours, rotating every 30 minutes. Let cool in the oven for 1 hour.

Bittersweet Ganache enough for the two layers of meringue
Ingredients-
6 oz bittersweet chocolate {don't go using chocolate chips, get some high quality up in here ya'll, you'll taste the difference}
2/3 cup heavy cream

Directions-
Chop your chocolate and place in a heat proof bowl.
Scald your milk {and if you're like me, forget about it and accidentally let it boil} and then pour over the chocolate.
Let sit for 1 minutes and then wisk til smooth. Let cool.

Whipped Mascarpone Frosting
Ingredients-
1/2 cup heavy cream
2 TBSP granulated sugar
3/4 cup powdered sugar
8 oz mascarpone cheese {softened} *
1 tsp vanilla

*{cream cheese will work, just less rich}

Directions-
Beat the heavy cream and granulated sugar on high until almost stiff peaks form.
Beat the powdered sugar, mascarpone and vanilla together until totally smooth.
Beat together for 5 seconds and then fold together by hand until combined.

Assembly-
Place one meringue layer on a cake place. Dollop 2/3 of the frosting in the center and spread to the edges, making sure it's even.
Spread half the room temperature ganache on top. 
{if your ganache turns into truffles, just set the bowl in a pan of hot water, stirring constantly until it returns to a more spreadable state.}
Be gentle gentle gentle.
Top with second layer and repeat.
Slice with a very sharp, non-serrated knife and serve.