Executive pastry chef Amelia Marneau creates fabulous desserts at Marché Moderne in Newport Coast. Her Black Forest pavlova elevates simple ingredients into a masterpiece.
Pavlova rounds are crisp and light, made with egg whites, and offer a solid base on which to build the dessert.
Chantilly cream is luscious without being overly sweet.
Layered chocolate mousse is creamy and delicate.
Chocolate ganache fills spaces between layers to support stacked ingredients.
High-quality seasonal fruit completes the Black Forest theme with bright tartness.