Diamond Jubilee Pavlova

I was so very heartened by the popularity of my Diamond Jubilee Cupcakes that I thought  that I would adapt an old favourite to give it a patriotic makeover so here is my Diamond Jubilee Pavlova! Chopped bananas hide in the cream and compliment the fresh regal fruits above. I have adapted a Pavlova recipe from The Dairy Book of Family Cookery which was produced to celebrate the anniversary of the Milk Marketing Board. The foreward in the book was written by HRH The Duchess of Kent so I feel this recipe was destined to be royal.

After whisking the egg whites and sugar and adding the vanilla extract and vinigar the meringue is spread out on the baking paper to form a circle.

Cook the meringue until firm to the touch.

This dessert won’t hang around for long!

4.8 from 4 reviews
Diamond Jubilee Pavlova
Prep time
Cook time
Total time
This Pavlova hides a secret banana element in the cream whilst the strawberries, raspberries and blueberries take centre stage to form the Union Jack.
Recipe type: Dessert
Serves: 8 - 10
  • 3 Egg whites
  • A pinch of salt
  • 250g / 9oz Caster sugar
  • 5ml (1tsp) Vanilla extract
  • 5ml (1tsp) vinegar
  • 300ml (10 fl oz) Whipping Cream
  • Fresh strawberries, raspberries, blueberries
  • 2 Small bananas, chopped
  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 and decorate with the fruit to form a Union Jack.

If you try this Diamond Jubilee Pavlova do leave a comment and let me know what you though!

Permanent link to this article: https://www.fabfood4all.co.uk/diamond-jubilee-pavlova/


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  1. Amy Fidler

    What a beautiful dessert x

    1. Camilla

      Thanks, so delicious too:-)

  2. Paul Wilson

    Very patriotic.

  3. Abigail Cullen

    What a great looking Pavlova, looks really delicious and mouth watering good with the mixed berries on top.

  4. Maddy

    Will have to make a few different ones for the rugby world cup!

  5. Paul Wilson

    Meringue AND Berries – what’s not to like!

  6. Susan Joyce Rogers

    Thanks,looks great.

  7. Ursula Hunt

    Could be made to celebrate the Commonwealth games

  8. Mollie at Yumbles

    This looks divine! Thank you for sharing 🙂

  9. Honest Mum

    Wow this looks divine! I run a food linky #tastytuesdays if you want to link up! V

    1. Camilla

      I know I’ve entered it:-)

  10. glenn hutton

    Looks amazing…

    1. Camilla

      Thank you:-)

  11. auntygeek

    Amazing decoration! I love this! 🙂

    1. Camilla

      Thanks, it tastes great too:-)

  12. K Mayers

    Saw this the other day, had the required fruit in the house already so we couldn’t wait to try it out on the weekend – and it was delicious! Thank you for coming up with the idea 😉

    1. Camilla

      Aah, so pleased you enjoyed it:-)

  13. Maya Russell

    It looks fantastic. I have never made Pavlova or meringue, for that matter!

    1. Camilla

      Oh it’s so simple you really must try the combinations are endless:-)

  14. Paul Wilson

    What is the purpose of the vinegar in the merginue?

    1. Camilla

      I believe it strengthens the egg white and enables it to be fluffy.

  15. sus

    this would be a great one to use to celebrate the new Prince / Princess when Kate & William become Mum & Dad

  16. Quay Po Cooks

    I love pavlova.Yours looks very pretty and I am sure it taste as good as it looks.

    1. Camilla

      Ooh, it’s very tasty and the hidden banana in the cream gives it a lovely twist!

  17. Gitte

    Love a good Pavlova and yours looks wonderful indeed!

    1. Camilla

      Thank you, I think a Danish flag would have been a lot easier to make, but maybe not as tasty!

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