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, 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.
- While the beater is still running, add the vinegar, corn flour, and vanilla, and beat for a further 30 seconds to combine.
- Prepare the barbecue for indirect cooking over very low heat (110°C to 130°C).
- 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.
- Bake the pavlova over indirect very low heat, with the lid closed, for 1½ hours, or until the pavlova is dry to touch. Turn the barbecue off and leave to sit in the barbecue for at least 15 minutes.
- Bake the pavlova over very low heat, with the lid closed, for 1½ hours, or until the pavlova is dry to touch. Turn the barbecue off and leave to sit in the barbecue for at least 15 minutes.
- 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.
- Once the pavlova has completely cooled, top with the whipped cream, Tim Tam® pieces, strawberries, and cherries.
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