Gino D’Acampo’s strawberry pavlova recipe

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  • Gluten-free






1 hr


2 hr

Mixing mascarpone, lime and balsamic vinegar, this pavlova takes time but the end result is more than worth it.


  • 6 large egg whites
  • 350g caster sugar
  • 2tsp corn flour
  • 1tsp white wine vinegar
  • Zest of 1 lime, finely grated
  • 2tbsp finely chopped basil
  • For the topping:
  • 400g fresh strawberries
  • 3tbsp caster sugar
  • 2tbsp finely chopped basil
  • 8 small basil leaves
  • 2tsp balsamic vinegar
  • 250g mascarpone
  • 200ml whipping cream
  • Few drops of vanilla extract


  • Line a baking sheet with non-stick baking paper and draw a 25cm diameter circle on it.

  • Place the egg whites in a large dry bowl and whisk until stiff. The whisk should make a stiff peak when drawn out of the egg white.

  • Whisk in half of the sugar and continue to whisk until the mixture is thick and glossy. Fold in the remaining sugar using a spatula, then fold in the vinegar, corn flour, basil and lime zest.

  • Spoon the meringue onto the baking sheet, following the circle. Make a dip in the centre with the spoon and create peaks at the edges.

  • Place in the middle of a preheated oven at 140ÂșC (275F / gas mark 1) and bake for 2 hours. Turn the oven off and leave the meringue in the oven for at least 5 hours or overnight.

  • Once the meringue is ready, wash the strawberries and cut in half. Place in a bowl and toss with the sugar, basil and balsamic vinegar. Leave to marinate for 1 hour, mixing it occasionally.

  • About 30 minutes before serving, whip the cream in a large bowl with the vanilla extract until soft peaks form. Spread the mascarpone on the meringue base and heap the cream on top. Arrange the strawberries on top using a slotted spoon and just before serving, spoon over the juices and decorate with the basil leaves.

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(41 ratings)
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