Instructions

• Using an electric mixer, beat the egg whites over a medium speed for 3 minutes, or until soft peaks form. While still beating, gradually add the caster sugar, one tablespoonful at a time. Once the sugar has all been added, add the vinegar, vanilla and cornflour and beat for a further 30 seconds to combine.
• Prepare the barbecue for indirect cooking over medium-low heat (150°C-180°C).

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  Indirect Heat on a Premium Gas Barbecue
• Prepare the barbecue for indirect cooking over medium-low heat (150°C-180°C). Set up your barbecue with a convection tray and a roasting trivet. (This recipe is not suitable for Baby Q’s).

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  Indirect Heat on a Weber Q (<2023)
• Prepare the charcoal barbecue for indirect cooking over medium-low heat (150°C-180°C).

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  57cm Kettle Charcoal Barbecue Setup – Indirect Cooking
• Add 3 tablespoons of the grated chocolate to the meringue and fold through. Line a 23x 33cm slice tray or swiss roll tin with baking paper. Spread the meringue into the tin in an even layer. Crush 4 sponge biscuits into a fine crumb (this can be done in a sandwich bag), sprinkle the crumb over the meringue.
• Bake the meringue over indirect medium-low heat, with the lid closed, for 15 to 20 minutes, or until the top of the pavlova has just set and started to turn light golden.
  Place your meringue onto the trivet. Bake the meringue over indirect medium-low heat, with the lid closed, for 15 to 20 minutes, or until the top of the pavlova has just set and started to turn light golden.
  Brush the cooking grills clean. Place the meringue in the centre of the cooking grill, in-between the two charcoal baskets. Bake the meringue over indirect medium-low heat, with the lid closed, for 15 to 20 minutes, or until the top of the pavlova has just set and started to turn light golden.
• While the pavlova is baking, clean the meringue bowl and beaters. Add the mascarpone whip ingredients. Beat over a medium speed until thickened, refrigerate until required.
• Once the pavlova has cooked, remove it from the barbecue and leave the meringue to cool for 10 minutes.
• In a dish combine the coffee and Kahlua. Line a chopping board with baking paper. Turn the pavlova, biscuit side down, onto a fresh sheet of baking paper (use the board if needed to invert the pavlova on top of it). Peel off the old baking paper from the cooked pavlova. Evenly spread 2/3 of the mascarpone whip over the pavlova. Using two forks, dip the sponge finger biscuits into the coffee mix for a couple seconds, let excess drip away. With the pavlova laying horizontally to you, lay a row of 3 biscuits horizontally along the top of the pavlova, continue with a further 4 rows, leaving a small 5mm gap in between the rows and leave a row ‘missing’ at the bottom. Reserve any coffee mix to decorate the pavlova. Spread the remaining 1/3 of the mascarpone whip on top of the coffee-soaked biscuits. Roll the pavlova, top long edge down, use the baking paper to help tightly roll the pavlova. Place onto the serving platter, keeping the baking paper tightly wrapped around the roll. Refrigerate for 1 hour to set and up to 24 hours.
• Garnish with extra whipped cream, chocolate shavings and any spare coffee liquid. Slice and serve.