• 6 egg whites
  • 1½ cup caster sugar
  • 1 teaspoon white vinegar
  • 1 tablespoon cornflour sifted
  • 2 teaspoons vanilla extract
  • 500 millilitres thickened cream
  • 2 tablespoons icing sugar
  • 1 x 200g packet Tim Tams Original, roughly chopped
  • 1 x punnet strawberries, hulled and halved
  • 100 grams cherries
  • 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.
  • 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.