BBQ Pavlova with White Chocolate Cream

BBQ Pavlova with White Chocolate Cream

If you’re in Australia {or maybe even New Zealand} you’ll know that it’s pavlova season. Everyone is bringing them out at parties and Christmas get togethers. It’s the done thing. I’ve made two in just the last week, one for my brother-in-laws birthday and then this one, just for the heck of it.

I can not, for the life of me, make a pavlova that doesn’t crack. Is there a trick? If so, please tell me?

This pavlova is done on the BBQ. I know, it sounds odd, but it is quite fun, and novel, and delicious. We were just given a BBQ from the kind people at Barbeues Galore, and I’m obsessed. I’ve never had one that you close the lid and magic happens. In fact, I didn’t go near our other BBQ because it scared me. So far I’ve cooked pizza {3 types!}, Hubby has done a mean pork and crackling and now this little lover.

BBQ Pavlova with White Chocolate Cream

You’ll want to have a gauge so you can keep on eye on the temperature. For this recipe you’ll want the temperature to sit at 150ºC. To do this I only put on one of the burners. You’ll know your own BBQ.

BBQ Pavlova with White Chocolate Cream

BBQ Pavlova with White Chocolate Cream

INGREDIENTS

5 eggwhites
1 1/4 cups caster sugar
1 tsp cream of tartar
150g white chocolate, chopped
2 cups pure cream
250g sour cream
Toppings of your choice

METHOD

♥ Preheat your BBQ with a lid so that it’s around the 150ºC mark.
♥ Whisk egg whites, sugar and cream of tartar with electric beaters for around 8 minutes until stiff peaks form. Line a baking tray with baking paper, and spoon meringue mixture onto the baking paper. You want it to be a circle around 18cm in diameter.
♥ Place the tray onto a wire rack {like the one you cool your cakes and cookies on} and then place onto BBQ. Cook with the lid closed for 1 1/2 hours or until crisp. Turn off the BBQ and leave the pavlova in with the lid closed to cool {around 30 minutes}.

BBQ Pavlova with White Chocolate Cream

♥ While the pavlova is cooling, make the white chocolate cream. Place the chocolate and 1/2 cup cream into a heatproof bowl over a sauce of simmering water, and stir until smooth. Cool, and then add the sour cream and rest of the cream. Refrigerate until you’re ready to serve.
♥ When you’re ready to serve, beat the cream/chocolate mix with electric beaters until soft peaks form. Spoon onto the pavlova and then top with fruit of your choice and a little grated chocolate. Enjoy!

Adapted from a recipe from Delicious magazine.

I was gifted the Ziegler & Brown BBQ from Barbecues Galore. It’s a portable BBQ that you can take with you, or leave at home to cook outside like it’s an oven. You can see more about it here.

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Ingredients

Method

22 thoughts on “BBQ Pavlova with White Chocolate Cream”

  1. I want to surprise hubby with a new BBQ, might have to check this out. We don’t need a mammoth one, they just take up too much space. As a Kiwi the pav is a family tradition, never heard of it done on a BBQ, how very trendy!

  2. That is so much awesomness! How fun and so Aussie. I have never attempted a pavlova, instead I leave it to the mother in law each Christmas and she says it is something about leaving it in the oven to cool? Or maybe it is the opposite and you don’t leave it in the oven to cool? I think thats the trick 😛 x

  3. I will definitely be making this! I have always used the following tip to stop my pav from cracking. I haven’t had a cracked pav since!
    Tip…
    If you overbeat the mixture after adding the sugar, your meringue may crack and collapse duringbaking. To avoid this, only beat the mixture until the sugar dissolves – test this by rubbing a little of the mixture between your fingertips.

  4. Sorry but I have to point this out but I just spotted a typo! I think you meant while the pavlova is cooling, not white the pavlova is cooling.

  5. A pav on the BBQ – how very Aussie?! Mine always crack too. I think it adds character 😉 White chocolate cream sounds divine x

  6. I’m in the U.s. but I’ve had pavlova once at my sister-in-law’s. Her brother-in-law is a transplanted Kiwi and they made it for a party. Absolutely delicious. I actually make something similar every Christmas in a cookie with mini dark chocolate chips and a bit of peppermint folded in. You put them in a preheated oven and then turn it off, so they cook and then cool overnight. It’s everybody’s favorite and they are the first things the kids ask for.

      • Preheat oven to 375 degrees
        Beat 2 egg whites until peaks form
        Add 3/4 cup of sugar and a pinch of salt (I add a little at a time to keep the egg whites fluffy)
        Fold in one package mini chocolate chips (I like dark better than milk chocolate) and 1/2 tsp. peppermint flavor
        Drop by spoon onto foil-covered cookie sheets
        Put in the oven and then turn it off
        Leave overnight (after about 1 to 1 1/2 hours they will be set up on the outside but still melty on the inside – perfection!)

      • You are a lifesaver! I’ve searched my house high and low for the recipe card to make these today and can’t find it! I was looking on Pinterest and suddenly remembered I had posted the recipe in your comments!! Yay, family Christmas is saved!!!!! My brother and kids would be heartbroken if I didn’t make these!

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