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Diamond Jubilee Pavlova

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.

Servings: 8 - 10
Course: Dessert
Cuisine: British

Ingredients

For meringue
  • 3 egg whites
  • 1 pinch of salt
  • 250 grams / 9oz caster sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon  Vinegar
For topping
  • 300 millilitres 10 fl oz Whipping Cream
  • 2 Small Bananas chopped
  • 13 strawberries (depending on size, perhaps more)
  • 12 raspberries
  • 32 blueberries (depending on size, perhaps more)

Instructions

    Cup of Yum
  1. Draw a 23cm (9 inch) circle on non-stick paper and place on a baking sheet.
  2. Whisk the egg whites with the salt until very stiff, then gradually whisk in the sugar.
  3. Beat until it forms stiff peaks again.
  4. Fold in the vanilla extract and vinegar.
  5. Spread the meringue mixture over the circle and bake in the oven at 140°C for about 1 hour until firm.
  6. Leave to cool.
  7. Then carefully remove the paper and place the Pavlova on a plate.
  8. Whip the fresh cream until stiff then fold in the chopped banana and pile on to the meringue (spreading evenly) .
  9. Finally use the strawberries, blueberries and raspberries to form a Union Jack pattern on top of the cream.
  10. 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.