Jubilee Pavlova

I don’t know about you but I’m always piping a union jack on my pavlova! I hope you like this special version I’ve done to celebrate the Queen’s Platinum Jubilee. Being serious though, it’s quicker and easier to construct than you think, just remember to make the meringue the day before you need it, leaving the meringue to sit in the oven to cool overnight. It will be the star of the table at any Jubilee party.


4 large egg whites

225g caster sugar

1 tablespoon cornflour

1 teaspoon vanilla extract

Juice of half a lemon

To decorate

300ml double cream

11 raspberries

24 blueberries


Pre heat oven to 130c / 110c fan

Draw a circle the size of a dinner plate approx 20cm on a piece of baking paper. Cut it out of the paper.

Place baking paper on a baking tray, I used a circular one.

In a large bowl whisk your egg whites and bit by bit add your sugar whisking until they hold stiff peaks.

Beat in your cornflour, vanilla extract and lemon juice. Spoon the meringue mix onto the baking paper with a well in the centre.

Bake on the middle shelf of oven for 1 hour and 15 minutes. Turn oven off without opening the door and leave to cool preferably overnight otherwise for at least 4 hours.

When you remove the meringue from the oven the next day it will be crunchy but also chewy inside which makes it perfect. When you are ready to serve whip up your double cream so it is thick enough to spread half of it onto your meringue in a square shape without running. Put the rest of the cream in a piping bag.

Now pop on your fruit in a union jack formation ( copy my picture for ease) and pipe along the edges of the fruit with the rest of the cream to accentuate.

Having an amazing time making memories at your party.