Giant Pavlova with Passion Fruit Curd and Apricots

  • People

    Serves 2-4

  • Prep Time

    10 min.

  • Cooking Time

    2:30 h

  • BBQ Temperature


  • Method



the Ingredients

Giant Berry Pavlova 006 R
  • Meringues - 300ml egg whites (roughly 8 large eggs)
  • 300g castor sugar
  • 1 tsp lemon juice
  • 400g passion fruit or lemon curd
  • 600ml whipped cream


  • 1 tin of apricot halves
  • 250g mixed berries. I.e. strawberries, blueberries
  • Mint

Special Equipment

  • GBS Pizza Stone


    In the kitchen

  • Beat the egg whites in a large clean bowl using a stand mixer or hand beater.
  • Beat the egg whites until soft peaks form.
  • Gradually add the sugar to the egg whites beating the whole time.
  • Once all the sugar is incorporated beat for a further 5 minutes.
  • Next, add the lemon juice and beat for a further 2-3 minutes.
  • Your final egg white mixture should be thick and glossy.
  • Line a GBS pizza stone with baking paper.
  • Scoop the meringue into a large mound in the center of the pizza stone.
  • Shape the meringue into a round shape on the stone and spread out lightly with a spatula.
  • Using the spatula around the outside of the meringue to bring the side walls up.
  • At the barbecue

  • Prepare the barbecue for indirect heat, approx. 120°C. If using a 57cm charcoal barbecue, you will need 1/3rd chimney starter of lit Weber briquettes.
  • Place the pizza stone into the preheated barbecue and Bake for 2 hours and 30 minutes.
  • Close all the vents on the to turn off the barbecue and leave the meringue in the grill with the lid closed to completely cool. This step is very important.
  • Remove the meringue from the barbecue once it is cool.
  • Turn up the grill and sear the apricots halves until they have nice dark sear bar makes.

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