Gino D’Acampo’s strawberry pavlova recipe

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  • Gluten-free
serves: 8
Cost: not
Prep: 1 hr
Cooking: 2 hr
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  • 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 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.

    • 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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    (65 ratings)
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