BBQ Pavlova with Seasonal Fruits by @merrynamy

Delicious Summery BBQ Pavlova with Seasonal Fruits

Method

  1. Preheat your BBQ/oven to 100-120°C or as low as it will go (the lowest for some BBQs is around 150°C)
  2. Place egg whites into a clean dry bowl (I give mine + the beaters a wipe down with lemon juice or vinegar first also to ensure they’re grease-free) and whip to very soft peaks with a hand mixer.
  3. Add sugar, approximately 1 tsp at a time, ensuring it is all dissolved before adding more. Repeat until all sugar has been incorporated. Your meringue is ready when you have almost stiff peaks (I like a bit of stretch in the meringue still!), and the mixture is smooth and glossy.
  4. Spoon meringue onto a bbq-safe tray lined with baking paper, in 4 individual serve portions, smoothing out the top to form a little disc. (Note: any leftovers can be piped into little meringue kisses)
  5. Place into bbq (hood down) or oven for approximately 1 hour, or until crisp and the meringue comes away easily from the baking paper. (Note: meringues cooked on the bbq/smoker will colour more than meringues cooked in an oven and will take on a slight smokiness)
  6. Place your mango cheeks flesh side down onto the bbq grill (or alternately a hot pan, or even use a brûlée torch!) until lightly charred. Slice into cubes
  7. While your mini pavlovas are cooling, whip together cream and vanilla extract.
  8. Once pavlovas have cooled completely, top generously with whipped cream, grilled mango, fresh raspberries and dragonfruit (and meringue kisses if you had any!).

Credit: @merrynamy