Lachie Strachan’s recipe for Barbecued Pavlova with Grilled Fruit & Butterscotch Cream

Lachie Strachan’s recipe for Barbecued Pavlova with Grilled Fruit & Butterscotch Cream

Summer gatherings are truly epitomized by the delightful presence of pavlova. Embrace the spirit of experimentation with barbecue desserts! Elevate the experience with grilled fruit and luscious butterscotch cream, offering a lively twist to the iconic Australian classic.

Ingredients

Pavlova:

• 6 Egg whites
• 1 1⁄2 Cups caster sugar
• 1 Tsp white vinegar
• 1 Tbsp cornflour
• 2 Tsp vanilla extract

Butterscotch cream:

• 500 ml Thickened cream
• 1⁄4 Cup butterscotch caramel sauce

Grilled fruit:

• 1 Punnet strawberries hulled & halved & grilled
• 3 Peaches cut into 8ths & grilled

Coconut Sugar

• X1 Cadbury flake crushed
• Mint leaves for garnish

Instructions

1. Using a mixer, beat the egg whites over a medium speed for around 3 minutes or till soft peaks form
2. Whilst beating gradually add the caster sugar about 1 Tbsp at a time, Once all the sugar is added beat till fully dissolved.
3. While the beater is running add the vinegar, corn flour & vanilla and continue to beat for another 30 seconds.
4. Preheat BBQ for indirect heat at around 110c to 130c
5. Line a baking tray or better yet a pizza tray with baking paper. Spoon the meringue mixture onto the tray and shape into around a 25cm diameter.
6. Bake the pavlova over indirect very low heat, with the lid closed for about 1 1⁄2 hours or till the pavlova is dry to touch. Turn the BBQ off & let sit for around 15 minutes with the lid closed.
7. Whilst the pavlova is baking whip the cream until firm peaks form, then fold in the butterscotch sauce. Cover & refrigerate till required.
8. Remove pavlova, heat up BBQ to high direct heat. Cover the fruit with coconut sugar & grill for around 3 minutes per side. Once cooled top the pavlova with cream, grilled fruit & crushed flake Finish with some mint leaves for garnish.