Diamond Jubilee Pavlova
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Diamond Jubilee Pavlova

This Pavlova hides a secret banana element in the cream whilst the strawberries, raspberries and blueberries take centre stage to form the Union Jack.
Servings 8 - 10
Author The Dairy Book of Family Cookery/Camilla

Ingredients

  • 3 Egg whites
  • A pinch of salt
  • 250 g / 9oz Caster sugar
  • 5 ml 1tsp Vanilla extract
  • 5 ml 1tsp vinegar
  • 300 ml 10 fl oz Whipping Cream
  • Fresh strawberries raspberries, blueberries
  • 2 Small bananas chopped

Instructions

  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.