Everyone loves a pavlova – but have you ever tried one on the barbecue? By cooking using your Weber Q2000, you’ll enjoy a delicious smoky flavour that adds extra depth to the dish, contrasting nicely with the fresh fruit and cream. This recipe serves eight and takes one and a half hours.
And it’s not all that hard when you get the right gear from your local Mighty Helpful Mitre 10.
- Weber Q2000
- Weber Family Q Roasting Pack, containing 1 trivet and 2 convection trays
- Gas Bottle
- Grillman 3pc Tool Set, containing BBQ spatula, tongs and grill rake
- 6 egg whites (using XL eggs)
- 1½ cups caster super, plus 2 tbsp extra
- 1 tsp white vinegar
- 1 tbsp cornflour, sifted
- 2 tsp vanilla extract
- 600ml thickened cream
- 1 x 200g pk Tim Tams Original, roughly chopped
- 250g strawberries, hulled and halved
- 125g mixed berries (like blackberries or raspberries)
- 150g cherries
1. Using an electric mixer, beat the egg whites over a medium speed for 1 minute, or until soft peaks form. While still beating, gradually add the 1½ cups of caster sugar, a tablespoonful at a time. Once all the sugar has been added, beat until the sugar has dissolved. To test if the sugar has dissolved, rub a little of the mixture between two fingers. Once you can no longer feel the sugar granules it is ready for the final ingredients.
2. While the beater is still running, add the vinegar, cornflour and vanilla, and beat for a further 30 seconds to combine.
3. Prepare the barbecue for indirect cooking over very low heat (100° to 120°C, low and slow) using the Weber Trivet and Weber Convection Tray.
4. Line a baking tray or pizza serving tray with baking paper. Spoon the meringue mixture onto the tray and shape into a circle approximately 25cm in diameter. Use a teaspoon to make indents along the pavlova for an added effect once cooked.
5. Bake the pavlova on the Weber Trivet over indirect, very low heat, with the lid closed, for 1½ hours, or until the pavlova is dry to touch. Turn the barbecue off and leave to sit in the barbecue for at least 15 minutes to cool down gradually and crisp up.
6. While the pavlova is cooling, make the whipped cream. Beat the thickened cream and remaining 2 tablespoons of caster sugar until firm peaks form. Cover and refrigerate until the pavlova has cooled completely.
7. Once the pavlova is completely cool, top with the whipped cream, Tim Tam pieces, berries, and cherries.
Recipe adapted from original on Weber.com with permission.