Barbecued pavlova with peaches & orange blossom whipped cream

Instructions

1. To make the grilled fruits in sumac syrup, preheat your barbecue for direct cooking over high heat (230°C to 260°C).
2. Grill the strawberries and peaches over direct high heat for 4 minutes, turning once or until caramelised.
3. On a barbecue side burner or stove top, Bring the sugar, water, basil, sumac and orange blossom to a boil. if the peaches are not ripe and firm, place them into the syrup and cook for 4 minutes in the syrup, remove the syrup from the heat and place into the fridge. 
4. If the peaches are ripe and soft, allow the syrup to cool down first, then drop the peaches and strawberries into the syrup and let sit for at least 2 hours before using.
5. To make the meringue, use an electric mixer, and beat the egg whites over a medium speed for 3 minutes, or until soft peaks form.
6. While still beating, gradually add the caster sugar, a tbsp 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.
7. While the mixer is still running, add the vinegar, cornflour, and vanilla and continue to beat for a further 30 secs until combined.
8. Prepare the barbecue for indirect cooking over indirect very low heat (110°C to 130°C).
9. Line a baking tray or a Weber pizza serving tray with baking paper. Spoon the meringue mixture onto the tray and shape it into an approximate 25 cm diameter.
10. Bake the pavlova over indirect very low heat for 1 hour 30 mins, or until the pavlova is dry to the touch. Turn the barbecue off and leave it to sit in the barbecue for at least 15 minutes (or longer if possible).
11. To make the orange blossom diplomat, begin by making a crème patissier. Place milk and 40 g of the sugar into a pot and bring to a boil. In the meantime, whisk the other 40 g of sugar with egg yolks and cornflour until smooth. 
12. Once the milk has boiled, pour 80 ml of the boiling milk into the egg yolk mixture to start the process and whisk, once incorporated, add the mixture to the boiled milk and whisk constantly. 
13. Keep cooking for another 2 mins then remove from the heat and place into a tray and cool down. Refrigerate until required.
14. Re-whisk the creme pat before folding through the cream. To finish the diplomat cream, whip the cream with orange blossom to firm peaks and fold through the creme pat, keep in a container until required.
15. To serve, cover the top of the pavlova generously with the orange blossom diplomat and carefully place the grilled fruit that's in the syrup over the top and spoon syrup over the top, as desired.