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Overhead shot of Diamond Jubilee Pavlova
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4.75 from 4 votes

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.
Course Dessert
Cuisine British
Keyword blueberries, meringue, summer
Servings 8 - 10
Author Camilla Hawkins


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)


  • 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).


This Pavlova can be made in the morning for serving later in the day. Best eaten within 2 days.