Mango & Passionfruit Pavlova Recipe

Mango & Passionfruit Pavlova

Yes, you can cook a pavlova in your barbeque!

There are a couple of things you need to know before you start.
First, you need to create an oven-like environment in your hooded BBQ.

Fire up three burners - both ends and one in the middle.
Make sure your bbq is clean, close the hood and let it heat up.
Your inLusso 6-burner BBQ has a built-in thermometer in its hood.
You'll need to keep a close eye on it until you've figured out how to keep the internal temperature of the BBQ steady.
Once the BBQ is hot, turn off the middle burner.
We're only using the middle burner to heat the BBQ up.

You are looking for a steady temperature of 180 degrees.
If the temp gets higher, lower two of the flames.
If it doesn't get hot enough, turn them up slightly.

The more you cook with the hood down, the quicker you will know where your flame needs to sit to stay at a steady temperature.

The middle section of your BBQ now becomes your oven. It's called indirect heat cooking.
Ensure those middle burners stay off, and you won't have any problems!

As a safeguard when barbequing desserts, it's a good idea to elevate the dish you are cooking it in. 
You can use a stainless steel pot, but if you have a brick or the base of a terracotta planter lying around, they are perfect!

Mango & Passionfruit Pavlova 

The base of this pavlova is a Nigella recipe, which she says came to her via Stephanie Alexander, a superstar of Aussie cooking. Neither of them cooks this in a BBQ, but it works perfectly! 

8 egg whites
500 grams caster sugar
4 tsp cornflour
2 tsp white wine vinegar
1 tsp vanilla extract 
700ml cream
4 mangoes, peeled and sliced
1 bottle passionfruit coulis or 6 passionfruit
A few mint leaves to decorate

Preheat your BBQ to 180 degrees using the method above.

Line a metal tray with baking paper.

Whisk the egg whites in a stand mixer until peaks form, then add the sugar one tbsp at a time. Give each spoonful about 10 seconds before adding the next spoonful.

Once all of the sugar is incorporated and the meringue is glossy and stiff, remove from the stand mixer and add the cornflour, vinegar and vanilla and gently mix it in with a metal spoon.

Place in the BBQ over indirect heat, and lower the flame, so it drops to 120 degrees. Keep an eye on the temp so it stays the same. Adjust as needed.

Barbeque the pav for an hour, turn off all flames and leave it to cool in the BBQ with the hood down for a couple of hours.

To assemble:

Whip the cream until soft peaks form, add a few tablespoons of passionfruit pulp and whip until just combined.

Spoon the cream over the cooled pavlova, position the sliced mango, spoon over the remaining passionfruit and garnish with mint leaves.