Ode to the Queen: The Queen Pavlova

METHOD

How to make it

1. 01

   STEP 1

   Done

   For the pavlova:

2. 02

   STEP 2

   Done

   300g fine sugar

3. 03

   STEP 3

   Done

   1tl balsamic vinegar

4. 04

   STEP 4

   Done

   50Gr extra pure chocolate, finely chopped

5. 05

   STEP 5

   Done

   0optional: blue dye (powder or liquid)

6. 06

   STEP 6

   Done

   500ml whipped cream

7. 07

   STEP 7

   Done

   4l fine sugar

8. 08

   STEP 8

   Done

   approximately 15 strawberries

9. 09

   STEP 9

   Done

   Step 1: the mango orange curd (can be prepared up to a few days in advance)

10. 10

    STEP 10

    Done

    Mix the cream butter, fine sugar, vanilla sugar, mango flesh, orange juice and egg yolks in a saucepan. Bring this to the boil and let simmer gently before 10 to 15 minutes until it gets thick. Then let cool and store in a closed jar in the refrigerator. You can get the curd to 10 Store in a refrigerator for days. For the pavlova you can also mix a little orange dye through the curd. For the real Orange feel .

11. 11

    STEP 11

    Done

    Step 2: the pavlova

12. 12

    STEP 12

    Done

    Preheat the oven 180 degrees. Prepare a baking tin that is coated with baking paper. Set the ring of a baking tin (without the bottom). You're gonna use this to scoop up the protein.

13. 13

    STEP 13

    Done

    Beat the proteins rigidly in a large bowl with a mixer. Add the sugar per tablespoon. If you add the sugar too quickly, the protein doesn't get stiff and you want to have those nice stiff spikes when you're done.

14. 14

    STEP 14

    Done

    Stir with a spatula the balsamic vinegar through the stiff protein. If you're going for a blue pavlova then now is the time to also add the dye. Finally, stir the chocolate pieces through.

15. 15

    STEP 15

    Done

    Scoop the protein mixture in the round ring on the baking tin. Then lift the ring very quietly so that the protein lies on the baking paper in a beautiful round shape. If your protein is well stiff, it won't run out.

16. 16

    STEP 16

    Done

    Put the baking tin in the oven. Close the door and turn the temperature back to 150 degrees. Leave the pavlova about 1 hours and a quarter in the oven. Don't worry if the pavlova's gonna rip. It's part of the deal. Check the pavlova after an hour. Press it with your finger at the top. It must feel firm, but it still needs to spring. If this is the case, the pavlova can come out. Let him cool down.

17. 17

    STEP 17

    Done

    In the meantime, knock the whipped cream stiff with the sugar. Scoop the whipped cream on the pavlova with a spatula. Remove the crowns from the strawberries and place them with their tips up in the whipped cream. That's your red layer, which almost looks like a crown.

18. 18

    STEP 18

    Done

    Decorate the pavlova with orange or golden chocolate sprinkles (which you can find at the Jumbo in the cakeboard) and serve with the mango orange curd.

19. 19

    STEP 19

    Done

    p.s. actually we wanted to make something very different for the Queen, namely red-white-blue macarons. But after 3 batches of failed macarons we were so done that we emigrated to this pavlova. Completely improvised. And if I'm honest, far from a bad choice! The macarons had failed by adding the dye. We're doing research on this and we'll get back to this! With photos and stories of the failures, promised