Friday Food Challenge #amblogging #amtraveling Australia trip #5

Australian Food Journey

The term breakfast originated from the Middle English words break and fast. For those of you who rarely fast never heard fasting, it is a noun or a verb, not an adjective to describe a guy in a bar or how one drives a Lamborghini on the German Autobahn. To fast means to go without eating. A fast means a period of time without eating.

Yikes! This is a foodie channel! Fasting is not an alternative!

Actually, the Middle English decided in the 15th century that everyone fasted while they sleep. They did not know about the American’s love of refrigerator raiding in the middle of the night.

Assume you awoke starving after your fast. You would not go hunt and kill a possum or a rabbit, cook it for hours to make it tender, and have rabbit stew for breakfast, would you?

No, you want something quick and fresh.

Justify pavlova
Justify Pavlova for Breakfast

Breakfasts have changed over time and places. I would not be a fan of eating locusts and butter spread on unleavened bread as the Arabs did according to a book published in 1843. The Austrians loved their croissants. I love those especially with scrambled eggs, cheese, and Canadian bacon inside. I’m not fussed on Australian Vegemite on toast and butter. Don’t ever let and Aussie offer you a spoonful of it!

But consider pavlova for breakfast. It has the essential food groups. Eggs for protein, cream or milk for more protein, fruit for energy, and of course, sugar for energy. You can get your grains anywhere.

I watched Carol, and it’s easy to make.

Carol’s Pavlova

Before you start preheat your oven to 350 F (180 C). You will turn it down when you start baking.

Ingredients: Egg whites, cornflour and vinegar and sugar.

  • 4 egg whites
  • 1 and 1/2 C caster sugar (This is a very finely granulated sugar.)
  • 1 tsp cornflour (cornstarch in the USA)
  • 1 tsp vinegar

Separate 1/4 cup of sugar and mix together with cornflour. Beat egg whites while adding 1 and 1/4 C sugar gradually. Beat until the sugar has completely dissolved and is no longer grainy. Fold the cornflour-sugar mixture into the egg mixture and gradually fold in vinegar.

Spread pavlova on a tray with baking paper. Bake at 200 degrees F (100 degrees C ) for 1 and a half hours. Turn the oven off and leave pavlova in the oven until the oven is cold.

Put whatever fruit on pavlova you like. You can sweeten the whipped cream which covers the breakfast delight or not. Carol’s niece, Kate, prefers to sweeten the whipped cream. Carol prefers to leave the cream unsweetened. They are both teachers, so it made for quite a discussion. Which would you prefer?

justify pavlova
pavlova with fresh kiwi, blueberries and strawberries drizzled with canned passion fruit sauce

I argued that unsweetened cream was like butter. Carol disagreed. I had never tried unsweetened cream, so I lost the argument before it started.

I tried pavlova both ways. I admit to a little hesitancy about unsweetened cream but Carol’s pavlova is VERY sweet. It needed no extra sugar.

Carol had one more card in her favor for those of you who enjoy a good bet. She made quiche with the leftover cream for dinner.

That’s another story. I love quiche, so I’ll vote with unsweetened if you mix the whipping cream yourself. For lazy folks like me, a can of whipping cream will do.

Carol was not fussed with the idea of Cool Whip. (See how I’m picking up a bit of Aussie vocabulary? I wish I could get Carol to record this post for you, but she does not like to be recorded. Bummer!)

“Have you read what the ingredients are? Cream is much better than Cool Whip!”

I’m warning you right now, you don’t need to argue with Carol about the benefits of Cool Whip.

I’m sure I have made my case for eating pavlova for breakfast. One more convincing argument is that pavlova keeps very well in the refrigerator in an airtight container. As it ages overnight it develops a bit of a gooey sauce of its own on the bottom which makes it even better.

Carol served naked pavlova and let us put the fruit and cream on that we liked. I’m not showing you how much cream and how many peaches and banana slices I used.

What’s your favorite non-traditional breakfast delight?

For more food head over to Yvette’s Friday Food Challenge.

More About Australia

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2017 International Food Blogger Conference in Sacramento
2017 International Food Blogger Conference in Sacramento

2017 International Food Blogger Conference in Sacramento 

17 responses to “How Do You Justify Pavlova for Breakfast?”

  1. May Story Chat Summary: “Nailing It!” – Marsha Ingrao – Always Write Avatar

    […] pavlova with kiwi, blueberries, and strawberries with a passion fruit sauce drizzled over the top […]


  2. Home's Cool! Avatar

    I make something like a zabaglione, but I over-cook it a bit, since I’m shy of raw egg. And I want to eat it immediately. I flavor it with cinnamon, cocoa, and vanilla, and I use 2 eggs, some blueberries, and about a half cup of cream. I sort of barely simmer it in a teflon pan with about 2 T. of butter in it. Yeah, it’s rich, but no carbs to speak of. Oh, arificial sweetener… Anyway, it’s pretty good and a lo carb substitute for oatmeal. 🙂


    1. Marsha Avatar

      mmmmm that sounds delicious – rich, rich, rich – cream and butter!!! Is it like a pudding?

      Liked by 1 person

      1. Home's Cool! Avatar

        It is supposed to be like that. Supposed to be undercooked, then layered with fruit, toasted crumbs, etc., in tall dessert glasses, and allowed to finish cooking the egg with it’s own heat. Overcooking causes the egg protein to sort of clump together. However, because I overcook it, the clumps seem to me like a sort of porridge, but yes, quite rich, and I love it. Did I say almost no carbs? 😀

        Liked by 1 person

        1. Marsha Avatar

          You said that, but it got kind of muffled in the high calories! hehehe! 🙂 I can’t wait to try it, though. 🙂

          Liked by 1 person

  3. chefkreso Avatar

    Sounds amazing !

    Liked by 1 person

    1. Marsha Avatar

      It was amazing and now I know the history of Pavlova, too. You are a chef. Are you coming to the Food Bloggers Conference in Sacramento in Sept? I just signed up for it. 🙂


      1. chefkreso Avatar

        I didn’t know about it, can you give me some more details about the conference I would appreciate it!

        Liked by 1 person

        1. Marsha Avatar

          I added a link to the end of this post. Thanks for asking. Maybe I’ll meet you there. 🙂

          Liked by 1 person

  4. Dahlia Avatar

    Wow! I am starving now…

    Liked by 1 person

    1. Marsha Avatar

      hahaha me too! 🙂

      Liked by 1 person

  5. Mel & Suan Avatar

    We hereby declare, there is no need henceforth for justification.
    Proceed you may with Pavlova for breaking your overnight fast. Assuming you did not get a glass of warm milk in the middle of the night… lol

    Liked by 1 person

    1. Marsha Avatar

      hahaha, no warm milk! It was quite warm in Toowoomba and Brisbane. So in the middle of the night all I might have gotten was a glass of ice water. I don’t think that would count. 🙂 LOL

      Liked by 1 person

      1. Mel & Suan Avatar

        Yes you are granted reprieve…for the cold water! LOL

        Liked by 1 person

  6. coloradotravelingducks Avatar

    Perhaps similar to a meringue with fruit topping? Sounds wonderful.

    Liked by 1 person

    1. Marsha Avatar

      I think that is almost the thing except that it has a little substance with the cornstarch. Then the whipped cream on top is not something you would usually put on top of meringue. But the the taste is much like meringue. 🙂


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