Oreo Crown Pavlova for Belgiums National Holiday

Hi guys!

It’s the 21st of July today which is Belgiums National Holiday! Hooray!

I’ve been thinking long and hard about what to make because I don’t want to make the same things year after year. I’ve made a Belgian Flag Cake and some Brussels Waffles before. This year won’t necessarilly be about the colours of our flag or a famous Belgian dessert. This year’s National Holiday recipe will be about the Crown. That’s right. Belgium still has a king and a queen. They don’t have that much power anymore but I actually like the fact that we still have a royal family. It’s charming.

So to celebrate the 21st of July and therefore also our royal family: Oreo Crown Pavlova with strawberries.

What we need:

  • 4 egg whites
  • 190 g caster Sugar
  • 1,5 tsp cornflower (maizena)
  • 1 tsp white vinegar
  • 1/2 roll of crumbled oreos = +- 70 g (I like to use a small food processor to get the best result. The Braun Multiquick 9 works perfectly but you can use any type of brand/machine you like)
  • 250 ml heavy cream
  • 2 sticks of PureVia (same as canderel of any other sweetener)
  • Strawberries
  • Ice cream scoop
  • Baking sheet lined with parshment paper

How to:

  1. Preheat the oven at 135°C
  2. Add the cornflower to the sugar and blend well
  3. Put the egg whites and vinegar in the mixer and whip on medium low speed
  4. Once bubbles are starting to form, go to a high speed
  5. Let it whip until the merengue becomes quite white and foamy
  6. Add the sugar to the merengue 1 spoon at a time whilst whipping (this to prevent the air from dissapearing)
  7. Keep it going until all the sugar is dissolved (you can check this by rubbing a tiny bit between your fingers. No grains? Perfect!)
  8. Take some merengue (just a tiny tiny bit) and make some dots on the baking sheet. Put the parshment paper on top and flatten it down. This will make it stick.
  9. Toss the Oreo crumbs in the mixer but don’t mix.
  10. Take your ice cream scoop and just start scooping merengue and Oreo and transfer them to the baking sheet
  11. Make a small dip in the pavlovas to fill with cream later on
  12. Bake for about 1 hour
  13. Let them cool completely
  14. Put the PureVia and cream in a bowling and whip it to a smooth whipped cream
  15. Top every merengue with cream
  16. Cut the strawberries in 8 and put them on top of the cream. Take apart so it looks like a little crown
  17. Sprinkle with Oreo crumbs
  18. Share and enjoy!

I hope you guys like these mini Oreo Crown Pavlovas for the 21st of July 😊

Have a delicious day ❤

Xxx Sarah

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