Weber Tim Tam Pavlova

  • Prep Time
    25 mins
  • Cook Time
    1.5 hrs
  • Difficulty
  • Servings
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


  • 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 (110°C to 130°C).

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.