Gino D'Acampo's strawberry pavlova recipe

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

Ingredients

• 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

Method

1. Line a baking sheet with non-stick baking paper and draw a 25cm diameter circle on it.
2. 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.
3. 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.
4. 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.
5. Place in the middle of a preheated oven at 140ºC (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.
6. 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.
7. 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.