Lemon Meringue Pavlova

Cook Time 2 hours to 2 hours and 30 minutes

Servings 8


6 egg whites

1 ½ cups caster sugar

1 tsp white vinegar

1 tbsp cornflour

1 tsp vanilla extract

300g (approx. 1 cup) shop-bought lemon curd

1 lemon, thinly sliced

2 tbsp caster sugar

For the Whipped Mascarpone Cream

125g mascarpone

½ cup thickened cream

1 tbsp icing mixture

½ tsp vanilla extract


Prepare your barbeque for indirect cooking over indirect low heat (120°C to 140°C). Preheat the barbecue by turning the control knob(s) to high. Preheat until the barbecue reaches 260°C, which will take approximately 15 to 20 minutes with the lid closed.

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, a tablespoon 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.

Once the barbeque has preheated to 260°C brush the cooking grills clean. Adjust the control knob(s) to one notch less than low.

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

Line a Weber Pulse Pizza Stone with baking paper. Spoon the meringue mixture onto the tray and shape into an approximate 20cm diameter circle.

Bake the pavlova over indirect low heat for 2 hours, or until the pavlova is dry to touch. If you are not grilling the lemon slices, turn the barbecue off and if possible, leave to sit in the barbecue for at least 15 minutes, this will help to keep the pavlova in shape. If you would like to grill the lemon slices, remove the pavlova and the stone from the barbecue and set aside. You can expect the pavlova to settle slightly in the centre.

While the pavlova is baking, make the whipped mascarpone. Beat the mascarpone, thickened cream, icing sugar and vanilla until combined. Cover and refrigerate until required.

Increase the temperature of the pulse to direct medium-high heat (adjust the control(s) to one notch greater than medium. Dip the lemon slices in the caster sugar. Grill the lemon slices over direct medium-high heat for 3 minutes per side, or until caramelised, slice in half and set aside to cool completely.

Top the pavlova with the mascarpone. Slightly whisk the lemon curd to soften and dollop on top of the mascarpone. If desired swirl the mixtures together. Decorate with the grilled lemon slices.


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