Diamond Jubilee Pavlova
User Reviews
4.9
14 reviews
Excellent
Diamond Jubilee Pavlova
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This Jubilee Pavlova hides a secret banana element in the cream whilst the strawberries, raspberries and blueberries take centre stage to form a splendid Union Jack.
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Ingredients
For meringue
- 3 egg white
- 1 salt pinch
- 250 grams caster sugar 9 oz
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar
For topping
- 300 millilitres whipping cream 10 fl oz
- 2 banana chopped, small
- 13 strawberries (depending on size, perhaps more)
- 12 raspberry
- 32 blueberries (depending on size, perhaps more)
Instructions
- Draw a 23cm (9 inch) circle on non-stick paper and place on a baking sheet.
- Whisk the egg whites with the salt until very stiff, then gradually whisk in the sugar.
- Beat until it forms stiff peaks again.
- Fold in the vanilla extract and vinegar.
- Spread the meringue mixture over the circle and bake in the oven at 140°C for about 1 hour until firm.
- Leave to cool.
- Then carefully remove the paper and place the Pavlova on a plate.
- Whip the fresh cream until stiff then fold in the chopped banana and pile on to the meringue (spreading evenly) .
- Finally use the strawberries, blueberries and raspberries to form a Union Jack pattern on top of the cream.
- Keep in the fridge until ready to serve (covered with a large bowl).
Notes
- This Pavlova can be made in the morning for serving later in the day. Best eaten within 2 days.
Genuine Reviews
User Reviews
Overall Rating
4.9
14 reviews
Excellent
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