BBQ Strawberry Pavlova
35 mins
Moderate
Ingredients
- 2 punnets strawberries, hulled
- 3 tbsp balsamic vinegar
- ¼ cup caster sugar
- Fresh ground black pepper, to taste
- 6 egg whites
- 1 ¼ cup Caster sugar
- 2 tbsp Cornflour
- 2 tbsp white vinegar
- 600ml thickened cream
- 2 Passionfruit
Procedure
- Preheat the BBQ over a high heat.
- Combine the strawberries, vinegar, sugar and black pepper in a baking dish then place onto the preheated BBQ, close the lid and cook for approx. 8-10 minutes until softened and juicy. Set aside to cool.
- Using an electric mixer, whip the egg whites on a medium speed for 1 minute, until soft peaks form. Gradually add the sugar while continuing to whip, then continue to whip the meringue until the sugar has dissolved, about 4-5 minutes.
- Continue to whip as you add the cornflour and vinegar, combining well.
- Preheat the left half of the BBQ over a low heat.
- Spoon the meringue onto a baking paper lined tray, shaping into a 20cm circle. Don’t disturb the meringue too much.
- Place into the side of the BBQ without heat, on a trivet or wire rack and close the lid. Cook for 1 ½ hours then turn the BBQ off and allow the pavlova to cool without opening the lid.
- Meanwhile whip the cream to stiff peaks. Top the pavlova with the strawberries, some juices & passionfruit.
2 people
