Bondi Beach, My Australian Pavlova
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In LaBouffe, I often return to recipes that reflect who I am: understated on the surface, yet very precise in their balance. Australian pavlova is one of them. I love it because it calls for respect, not showmanship: a stable meringue, a centre that remains tender, cream whipped just enough, fruit that brings the necessary acidity. After a day when I seek reassurance in simple gestures, between my pace as a sound technician and nights that are sometimes too full, I find a sense of calm in this dessert. I picture Sydney, Bondi Beach, that clear light that makes you crave something crisp, fresh and straightforward. Pavlova, for me, is exactly that: a dessert that never forces anything and lets texture speak for itself. I make it with 4 egg whites at room temperature, 220 g of caster sugar, 1 teaspoon of cornstarch, 1 teaspoon of white vinegar or lemon juice, and a little vanilla. I whip the whites until they form a soft base, then gradually add the sugar, without rushing, to keep the meringue glossy and firm. I then fold in the cornstarch, vinegar and vanilla, shape a disc on a baking tray, and bake it at 120 °C for around 1 hour 15 minutes, before allowing it to cool in the oven with the door slightly ajar. When ready to serve, I whip 30 cl of full-fat cream with a touch of vanilla, spoon it into the centre, then add kiwis, passion fruit, strawberries, or a mix of seasonal fruit. I do not try to overdo it: I simply want to recapture that Australian touch—generous yet unostentatious—which suits the way I approach others: reserved, but sincere.
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Where: AU