Summer Pavlova

Summer Pavlova


8 serves
2 hours


Pavlova, but make it Italian Style!

Topped with limoncello infused Mascarpone, lemon curd and berries – this makes the perfect dessert for the festive and summer season!

This recipe was developed by two lovely ladies, Isabella and Mary, also known as @cuginicucina.

Check out @cuginicucina on Instagram for more traditional, Italian inspired, recipes.

Note: This recipe does require leaving the pavlova for a minimum 3 hours to completely cool before decorating. If short on time, you can purchase a pre-made Pavlova from the supermarket and skip to step 6 of the recipe for the Limoncello Mascarpone.


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6 x large egg whites, room temperature
1 1/2 cups caster sugar
1 tbsp cornflour
1 tsp white vinegar
Lemon Mascarpone
250g Mascarpone
1 tbsp limoncello
1/2 cup thickened cream
1/2 cup icing sugar
lemon curd
fresh summer berries
mint leaves (optional)


1 Preheat the oven to 120°C fan-forced. Line a tray with baking paper. You can use a dinner plate to draw a circle on the paper (approx. 23cm round) as a guide for your pavlova.
2 Use an electric mixer on high speed to whisk the egg whites until stiff peaks form. Reduce the speed to medium and gradually add a teaspoon at a time of the caster sugar. Continue to whisk for a further 5-6 minutes or until stiff and glossy, and the sugar has dissolved.
3 In a separate bowl, sift in the cornflour and add this plus the vinegar to the egg whites, gently folding it through.
4 Pour the meringue onto the baking tray. Use the guide on your paper and a spatula to smooth into shape and level the top.
5 Bake for 1 hour and 30 minutes. Leave the pavlova in the oven until completely cool (approx. 3 hours). Decorate just before serving.
6 To a mixing bowl add the mascarpone, thick cream and sugar. Whisk on high speed until stiff peaks. Add the limoncello and fold through with a spatula.
7 Gently top the pavlova with the limoncello mascarpone, decorate with the lemon curd and fresh berries. Store in the fridge until ready to enjoy.
8 Note: The Pavlova may sink once decorated. You can store it in an airtight container until ready to decorate and serve.

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So much has changed over the last 35 years, but one thing that will always remain the same, is our uncompromising commitment to quality.

This cookbook has been designed to share and celebrate the special moments with family and friends. Explore new and traditional ways to use our fresh cheese with recipes like the Fettucine alla Sorrentina and our cheesy Mozzarella Arancini Balls. In traditional Italian style, bring everyone together for a coffee and cake – the Tiramisu is always a classic in our house.

Enjoy our family tradition, from our home to yours since 1988.