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.
Course Dessert
Cuisine British
Servings 8- 10
Author Camilla Hawkins
Ingredients
For meringue
3egg whites
1pinch of salt
250grams/ 9oz caster sugar
1teaspoonvanilla extract
1teaspoon vinegar
For topping
300millilitres10 fl oz Whipping Cream
2small bananaschopped
13strawberries(depending on size, perhaps more)
12raspberries
32blueberries(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.