Weber Tim Tam Pavlova

Preparation & Cooking Time:


Thanks to Weber Australia for this one.

  • 6 egg whites
  • 1 1/2 cups castor sugar
  • 1 teaspoon white vinegar
  • 1 tablespoon cornflour sifted
  • 2 teaspoons vanilla extract
  • 500ml thickened cream
  • 2 tablespoons icing sugar
  • 1x 200g packet Tim Tams Original, roughly chopped
  • 1 x punnet strawberries, hulled and halved
  • 100g cherries


Step 1 Using an electric mixer, beat the egg whites over a medium speed for 3 minutes, or until soft peaks form.

Step 2 While still beating, gradually add the castor 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.

Step 3 While the beater is still running, add the vinegar, cornflour and vanilla, beat for a further 30 seconds to combine.

Step 4 Prepare the barbecue for indirect cooking over indirect very low heat (110C to 130C).

Step 5 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.

Step 6 Bake the pavlova over indirect very low heat for 1 hour 30 minutes, or until the pavlova is dry to touch. Turn the barbecue off and leave to sit in the barbecue for at least 15 minutes.

Step 7 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.

Step 8 Once the pavlova has completely cooled, top with the whipped cream, Tim Tam pieces, strawberries and cherries.