This year, New Zealand and Australia came together in harmony to host the ICC Cricket World Cup over both countries, hosting 23 matches in New Zealand and 26 in Australia. Funnily enough, this friendship could be in question when it comes to the Finals, as after Australia’s fantastic defeat of India the two hosting countries will be competing for the Trophy.
In celebration of this historic moment, where all Trans-Tasman relations will boil down to a game of cricket, we thought it only right to honour our shared – and contentious – pasts with a genuine Tasmanian treat: the daintily delicious pavlova.
You Will Need:
- Six egg whites at room temperature
- 315g caster sugar
- 3 tsps cornflour
- 2 tsps white vinegar
- 1 tsp vanilla essence
- 400ml of thick cream
- Begin by preheating your oven to 150 °C and lining a baking tray with greaseproof paper. If you want to make things easy for yourself you can draw a circle on the paper in pencil, with the pencil-side down, as a guide.
- Using an electric beater, beat the egg whites in a completely clean and dried bowl (try not to touch the inside of the bowl with your fingers after). After five to ten minutes the eggs should be coming up in firm peaks.
- Add in the caster sugar a tablespoon at a time, continuously beating all the while – don’t allow it the sugar to sink in! When the sugar is dissolved the mixture will look thick, and glossy.
- Beat in the vinegar, cornflour and vanilla essence well.
- Use a spoon to pour the mixture onto the paper, using your circle guide if you would like. You can either leave it in a glorious heap, make a well in the centre for fruit and cream, or you can shape it with a flat-bladed knife.
- Cook for ten minutes then reduce the temperature to 110 °C and cook for another hour. When the hour is up turn the oven off and leave the meringue in there to cool with the oven.
- Prepare the cream with a whisk, whipping it until it starts to stand up, and then spread all over the pavolva.
You can then top your masterpiece off with some fruit. Try to incorporate both New Zealand and Australian fruits – kiwi and strawberry are an obvious choice and a delicious combination. If not, consider using passion fruit, pineapples, or persimmon. Go nuts with some macadamias, or even break up some Tim Tams to sprinkle over. The sky’s the limit when it comes to pavlova!
Don’t forget to share your decadent dessert with both your Aussie and Kiwi friends, and enjoy the ICC Final in Melbourne!