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1
Preheat the oven to 95C.
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2
Beat the egg whites using a food processor at medium speed until soft.
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3
Gradually add the regular sugar and increase the beating speed to maximum. Beat for 15 minutes and turn off the food processor.
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4
Sprinkle the powdered sugar in the meringue.
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5
Place the meringue in a frosting sleeve and form several discs on a cooking tray.
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6
Place the tray in the oven and let it bake for 2 hours.
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7
Remove the tray from the oven and let the meringue discs cool off completely. You can store them in a sealed container for up to 3 days.
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8
Place the lemon zest, 1/4 cup heavy whipping cream, and the chocolate in a glass bowl. Heat the mixture in the microwave until the chocolate has melted, stopping every 20 seconds to stir.
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9
Remove the bowl from the microwave and let it cool off completely.
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10
Mix the mascarpone cheese, the remaining heavy whipping cream, and the nutmeg in a different bowl.
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11
Add the orange juice to the bowl and beat with the food processor at medium speed until the mixture is soft.
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12
Slowly pour the chocolate mixture into the mascarpone cheese and beat at low speed until all the ingredients are mixed. Let the mousse cool off in the refrigerator.
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13
Serve the pavlovas by taking a meringue disc and spreading chocolate mousse on top.
