If you look back over history, Australia and New Zealand have been barneying over the patronage of food for a long time.
Historians argue over who invented the lamington, Afghan biscuits and the iconic pavlova. Regardless of who you believe, there’s one sure way to make an Australian pav this Australia Day – follow these step-by-step instructions and create your own Australian-shaped Australia Day Pavlova!
Australia Day Pavlova
You will need:
- 4 egg whites
- 1 cup caster sugar
- 400ml thickened cream, whipped
- fruit to decorate – we’re spoiled for choice that this time of year.
- baking paper
- electric mixer
- Australia-shaped Pavlova Template
Preheat the oven to 130ºC.
Place the map template on the baking tray under the sheet of baking paper.
Using the template as a guide, spread the meringue mixture into the shape of Australia. Carefully remove the template from under the baking paper before baking.
Bake in 130ºC oven for 60 minutes.
When cooked, turn the oven off, leave the oven door slightly ajar, and allow to cool slowly in the oven. Slow cooling prevents cracking and the loss of too much height.
I’d almost finished decorating Australia when Bearhands pointed out that I couldn’t possibly decorate Tasmania with anything other than an apple. That bloke is an ideas man!
I doubt that we’ll ever get to the bottom of the true parentage of the beloved pav. I’m happy to share it with the kiwis as long they’re willing to cover it in Australian summer fruit.
where do you stand on the pavlova’s parentage?
what’s the best topping for a pav?