Thanks to the BBQ experts at Weber, there are two delicious desserts to choose from:
200g Lotus Biscoff biscuits
1 small lemon, zested
80g butter, melted
500g cream cheese, room temperature
150g (3/4c) cups caster sugar
250g Lotus Biscoff Spread
3 eggs, lightly whisked, room temperature
250ml cream, room temperature
½ tsp fine sea salt
1. Prepare the BBQ for indirect cooking over medium heat (roast setting: 200-230°C).
2. Spray a 25cm diameter springform cake tin with a little cooking oil spray or melted butter. Line the tin with baking paper; ensure that the height of the paper is not greater than 1cm over the top of the tin. Use a food processor or place the biscuits into a large zip-lock bag and crush the biscuits into crumbs. Pour the biscuit crumbs into a bowl, add the zest from a lemon and the melted butter. Mix until well combined. Pour into the lined cake tin and press to compact the base.
3. In the bowl of a stand mixer or using electric beaters, beat the cream cheese and caster sugar for 4min on medium speed, or until light and fluffy. Gradually add the Biscoff spread and keep mixing to combine. Slowly pour the lightly beaten eggs into the cream cheese mix, ensuring that it is well incorporated before continuing to add more egg. Once just combined, avoid beating the mixture much more. Slowly add the cream and finally the salt. Once the ingredients are smooth and combined, stop beating and pour the mix into the cake pan.
4. Once the BBQ has preheated, bake the cheesecake over indirect medium heat, with the lid closed, for 30-45min or until the mix is just set and the top has coloured. Once finished cooking, (if possible) turn the BBQ off and leave the cheesecake to cool in the BBQ for 30min (to prevent cracking from temperature shock).
5. Leave the cheesecake to cool completely before serving. Once cooled, refrigerate to store the cheesecake. It’s best to bring it to room temperature when you are ready to serve.
4 egg whites
1½ cup caster sugar
1 tsp white vinegar
½ tsp vanilla
1 tbsp cornflour
200g sponge finger biscuits (Savoiari), divided
3 tbsp grated dark chocolate, plus extra to decorate
Whipped cream, to decorate (optional)
250ml espresso or strong coffee
⅓ cup Kahlua
Mascarpone Whip (2 cups)
250ml thickened cream
1 tbsp caster sugar
½ tsp vanilla
1. Using an electric mixer, beat the egg whites over a medium speed for 3min or until soft peaks form. While still beating, gradually add the caster sugar, one tablespoonful at a time. Once the sugar has all been added, add the vinegar, vanilla, and cornflour, and beat for a further 30sec to combine.
2. Prepare the BBQ for indirect cooking over medium-low heat (150-180°C). Set up your BBQ with a convection tray and a roasting trivet. (This recipe is not suitable for Baby Qs).
3. Add 3 tbsp of the grated chocolate to the meringue, and fold through. Line a 23x33cm slice tray or Swiss roll tin with baking paper. Spread the meringue into the tin in an even layer. Crush 4 sponge biscuits into a fine crumb (this can be done in a sandwich bag); sprinkle the crumb over the meringue.
4. Place your meringue onto the trivet. Bake the meringue over indirect medium-low heat, with the lid closed, for 15-20min, or until the top of the pavlova has just set and started to turn light golden.
5. While the pavlova is baking, clean the meringue bowl and beaters. Add the mascarpone whip ingredients. Beat over a medium speed until thickened, refrigerate until required.
6. Once the pavlova has cooked, remove it from the BBQ and leave the meringue to cool for 10min.
7. In a dish, combine the coffee and Kahlua. Line a chopping board with baking paper. Turn the pavlova, biscuit side down, onto a fresh sheet of baking paper (use the board if needed to invert the pavlova on top of it). Peel off the old baking paper from the cooked pavlova. Evenly spread 2/3 of the mascarpone whip over the pavlova. Using two forks, dip the sponge finger biscuits into the coffee mix for a couple seconds, let excess drip away. With the pavlova laying horizontally to you, lay a row of 3 biscuits horizontally along the top of the pavlova. Continue with a further 4 rows, leaving a small 5mm gap in between the rows and leave a row ‘missing’ at the bottom. Reserve any coffee mix to decorate the pavlova. Spread the remaining 1/3 of the mascarpone whip on top of the coffee-soaked biscuits. Roll the pavlova, top long edge down, using the baking paper to help tightly roll it. Place onto the serving platter, keeping the baking paper tightly wrapped around the roll. Refrigerate for 1hr to set and up to 24hr.
8. Garnish with extra whipped cream, chocolate shavings, and any spare coffee liquid. Slice and serve.
Note: When you can’t decide between tiramisu or pavlova for dessert, make both into one incredible dessert!