3 egg whites
110 grams regular sugar
30 grams powdered sugar
3/4 cups heavy whipping cream
125 grams dark chocolate (ground)
5/6 cups mascarpone
1 pinch nutmeg
1 tablespoon orange juice
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1Preheat the oven to 95C.
2Beat the egg whites using a food processor at medium speed until soft.
3Gradually add the regular sugar and increase the beating speed to maximum. Beat for 15 minutes and turn off the food processor.
4Sprinkle the powdered sugar in the meringue.
5Place the meringue in a frosting sleeve and form several discs on a cooking tray.
6Place the tray in the oven and let it bake for 2 hours.
7Remove 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.
8Place 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.
9Remove the bowl from the microwave and let it cool off completely.
10Mix the mascarpone cheese, the remaining heavy whipping cream, and the nutmeg in a different bowl.
11Add the orange juice to the bowl and beat with the food processor at medium speed until the mixture is soft.
12Slowly 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.
13Serve the pavlovas by taking a meringue disc and spreading chocolate mousse on top.
PER SERVING *
|Calories550Calories from Fat300|
|% DAILY VALUE*|
|Calories from Fat300|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Rachael M. 6 Jun 2015
Mascarpone really adds to the smooth richness these desserts offer. They are so pretty they could be a centerpiece to make people hurry through their dinner for a taste. You can use ricotta cheese if you can't find mascarpone at the supermarket.