OVERVIEW
Strawberries are often thought of as a purely sweet ingredient, but they respond surprisingly well to cooking over charcoal. The smoke enhances their natural sweetness and adds an unexpected savoury note, which works beautifully alongside basil and cracked pepper. All served on a crisp pavlova – and showcasing the EGG’s ability to bake as well as grill!
SET UP YOUR EGG
Set up your EGG for indirect cooking with the ConvEGGtor in a legs-up position topped with the Stainless Steel Grid. Target temperature is 120°C.
MAKE THE MERINGUE
Put the egg whites in a clean mixing bowl and whisk until soft peaks form. Gradually add the sugar, a spoonful at a time, whisking continuously until the mixture is thick and glossy and holds stiff peaks. Rub a little of the mixture between your thumb and forefinger – if it feels smooth and not grainy, the sugar has dissolved. Fold through the cornflour and vinegar.
Spoon onto a lined baking tray or skillet, forming a 20cm round with a slight dip in the centre.
Bake for approximately 1 hour 30 minutes. Close the vents to extinguish the EGG, but leave the pavlova sitting inside the Dome until cool. Remove and set aside.
CHAR THE STRAWBERRIES
Relight the EGG in a direct setup, with Cast Iron Searing Grid in place. Target temperature is 150°C. Thread the whole strawberries onto skewers and place onto the hot grid. Allow them to char for 3-4 minutes, turning occasionally. Set aside and allow to cool.
To assemble, whip the cream into soft peaks, then stir through the vanilla seeds and icing sugar. Slice the cooled strawberries in half. Pile the cream onto the pavlova base. Arrange the strawberry halves over the top. Scatter with torn basil leaves and finish with a generous grinding of black pepper and a few small uncooked berries.
