Pavlova
1/2 packet saffron (1/4 g)
210 g Dansukker Granulated Sugar
4 egg whites
8 g cornflour
5 ml cider vinegar

White chocolate mousse
120 g white chocolate
15 g Dansukker Light Muscovado Sugar
1 egg yolk
200 ml whipping cream 
100 ml quark/cream cheese

Citrus fruit salad
citrus fruits such as oranges, grapefruit, clementines

Decoration
pomegranate
zest of 1 orange, preferably organic

Set the oven to 125°C. Crush the saffron in a mortar with 1 tbsp sugar.

Whisk the egg whites until firm, then add half the sugar while whisking. Add the rest of the sugar and the saffron sugar. Continue whisking for about 7-10 minutes, until stiff peaks form.

Fold in the cornflour and vinegar. Spoon the pavlova mixture onto a sheet of parchment paper and shape it into a disc. Make a pattern by pulling a spatula upwards from the bottom. Make a round indentation in the middle. Bake in the lower part of the oven for about 2 hours. Turn the oven off and leave the pavlova in the oven for 2 hours.

Prepare the chocolate mousse. Use ingredients at room temperature. Chop the chocolate and melt over a water bath. Add the muscovado sugar and leave to cool. Beat the egg yolk lightly and fold it into the chocolate. Stir gently.

Whip the cream until soft peaks form. Fold 1/3 of the cream into the chocolate mixture. Fold in the remaining cream and the quark/cream cheese alternately.

Gently stir the mixture until smooth, then put the mousse into a piping bag. Refrigerate for about 1 hour.

Peel and fillet the citrus fruit. Place the pavlova on a serving dish. Pipe mousse into the hole and on the pavlova. Decorate with the citrus fillets and pomegranate. Put the rest of the citrus fruits and pomegranate on a dish and serve on the side.

Tip: You can also make this saffron pavlova with chocolate and orange mousse.

Chocolate and orange mousse
100 g dark chocolate
45 g Dansukker Dark Muscovado Sugar
1 egg yolk
200 ml whipping cream
zest of 1 orange

Prepare the chocolate mousse. Use ingredients at room temperature.

Chop the chocolate and melt over a water bath. Add the muscovado sugar and leave to cool. Beat the egg yolk lightly and fold it into the chocolate. Stir gently.

Whip the cream lightly. First fold 1/3 of the cream into the chocolate mixture. Then fold in the rest of the cream a little at a time. Grate orange zest into the mixture and stir gently until smooth. Put the mousse into a piping bag and refrigerate for about 1 hour.