Sunday, 20 May 2012

Jubilee baking - My crowning glory

I made biscuits yesterday which required egg yolks, so I was left with 5 egg whites and decided  I would make meringues with them.

Now on the theme of jubilee baking I decided red/white/blue had to be in keeping with the jubilee theme, so having got my thinking cap on I did some internet searching and found this picture and decide to try and recreate it as best I could. How much more regal could I make?

I made the meringue then use the Wiltons gel to colour one third red and one third blue and cooked the three pieces in three six inch baking tins lined with greaseproof paper. I prefer meringue made in baking tins rather than individually piped as they stay nice and gooey in the middle.

I layered them up with cream piped in between. I used Lactofree cream as I cant eat normal cream, and it whips up just the same, and also used blueberries, pears and strawberries as a red, white and blue fruit in the layers as well.

So I give you my crowning glory

from the top

the unpiped side so you can see the layers. 

the piped side with fruit

Deliberately only piped and added fruit to some of the edge to enable me to get a better photograph. 

Remember if you have an egg allergy you can also make this egg free, would look fabulous either way on a party table.


 for meringues

4 egg whites
220g caster sugar
Wiltons red gel colouring
Wiltons blue gel colouring

tinned pears
1/2 pt whipping  cream
2 tablespoons sugar

whisk egg whites until stiff, add half of caster sugar and whisk again till stiff, then fold in remaining sugar.

Split into 3 portions, adding blue colouring to one portion and red to another, leaving third white. 

Place each portion into a lined 6 inch sponge tin.

cook for 1hr at 120 oC , then switch oven off and leave for 2 hrs for a gooey result or overnight for crisper

When  ready to serve decorate whip cream and sugar together to stiff peaks, lay red meringue on a serving plate adding cream and blueberries, then place white one on top. add more cream and top with sliced pears and then place the blue layer on top. pipe cream round to look like a crown and decorate each cream curl with a sliver of strawberry, place a whole strawberry on the top and serve.


  1. Elaine that looks fantastic! :D The Queen would be proud haha xx

    1. thank you Sarah, yes I was pleased with the result, photographs did not really do it justice, took nearly 100 pics to get these.

  2. wow that looks brilliant Elaine, you must be really pleased with that. I don't think I have ever made a pavlova, I must rectify that soon!

    1. pavlova so easy to make. if I owned a decent piping set may have tried piping in in rings instead of 3 separate tins, but I dont so I couldn't. mine is broken and just about coped with the cream

  3. That is so cool, coloured meringue is amazing.

  4. Pavlova is my favourite thing ever - well Jubilee-ified!

  5. Fantastic colours. Looks scrummy! x

  6. Very nice and perfect for the Jubilee :)

  7. This is a great idea and it looks scrummy. I can just see it on the table at a Jubilee party! Thank you for another great entry into my bloggers Jubilee baking competition.


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