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Weber's Pavlova

  • People

    Serves 10

  • Prep Time

    25 min.

  • Barbecue Time

    1:30 h

Serves 10
Prep Time
25 min.
Barbecue Time
1:30 h

the Ingredients

Tim Tam Pavalova
  • 6 egg whites
  • 1½ cup caster sugar
  • 1 teaspoon white vinegar
  • 1 tablespoon cornflour sifted
  • 2 teaspoons vanilla extract
  • 500 millilitres thickened cream
  • 2 tablespoons icing sugar
  • 1 x 200g packet Tim Tams Original, roughly chopped
  • 1 x punnet strawberries, hulled and halved
  • 100 grams cherries


  • 01 Using an electric mixer, beat the egg whites over a medium speed for 3 minutes, or until soft peaks form.
  • 02 While still beating, gradually add the 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 and once you can no longer feel the sugar granules it is ready for the final ingredients.
  • 03 While the beater is still running, add the vinegar, corn flour, and vanilla, and beat for a further 30 seconds to combine.
  • 04 Prepare the barbecue for indirect cooking over very low heat (110°C to 130°C).
  • 05 Line a baking tray or a pizza serving tray with baking paper. Spoon the meringue mixture onto the tray and shape into an approximate 25cm diameter.
  • 06 Bake the pavlova 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.
  • 07 While the pavlova is baking, make the whipped cream. Beat the thickened cream and icing sugar until firm peaks form. Cover and refrigerate until required.
  • 08 Once the pavlova has completely cooled, top with the whipped cream, Tim Tam® pieces, strawberries, and cherries.

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