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CAPPUCCINO PAVLOVA

CAPPUCCINO PAVLOVA

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Serves: 8-10

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  • Gluten Free
  • Nigella Recipe
  • Vegetarian

I am inordinately proud of this, and am not ashamed to say so. I have long been a pava-holic but this is my first venture into a fruit-free (though far from fruitless) version. The instant espresso powder (do not use instant coffee granules) gives bitter oomph to the sweet, marshmallowy meringue, which I make with Two Chicks’ free-range egg whites. I saw Monica use these on MasterChef: The Professionals, and if they’re good enough for her, they’re good enough for me!

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Ingredients

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  • 250 grams caster sugar
  • 4 teaspoons instant espresso powder (not instant coffee granules)
  • 4 large egg whites
  • 1 pinch of salt
  • 2 teaspoons cornflour
  • 1 teaspoon white wine vinegar
  • 300 ml double cream
  • 1 teaspoon cocoa powder
NIGELLISSIMA

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Method

  1. Preheat the oven to 180°C/gas mark 4/350°F. Line a flat oven sheet with baking parchment and, using a 23cm/9inch cake tin, draw a circle on it.
  2. Mix the sugar with the instant espresso powder in a small bowl and set aside.
  3. In a clean, grease-free metal bowl whisk the egg whites and salt until they are holding soft peaks. Keep whisking while you add the sugar-coffee mixture a tablespoon at a time.
  4. When you have a firm, ecru-coloured meringue, fold in the cornflour and vinegar using a grease-free metal spoon.
  5. Dollop the meringue mixture inside the drawn circle. Smooth and shape it with a spatula so that it looks rather like the crown of a boater: it must be flat on top.
  6. Put it in the oven and immediately turn down to 150°C/gas mark 3/300°F and cook for an hour. Switch off the oven and leave inside until cool.
  7. Once the base is cool, lift it carefully in its paper and place it top-side down on a flat plate and peel off the paper. 
  8. Whip the double cream until thick but soft and spread delicately over the top of the meringue. With a teaspoon, push the cocoa through a fine sieve or tea strainer to decorate the top, cappuccino-style.

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  • this looks amazing i will have to try this !!! like every other recipe of nigella. :) x

    Posted by rosie22r on 6th Jan 2012 at 0.13

  • OMG! I thought nothing could beat the chocolate pav but this sounds wonderful. Off to get the espresso powder right now.... (Maybe the diet can re-start tomorrow)

    Posted by prickly on 6th Jan 2012 at 11.23

  • As both a pavaholic and coffeeholic I had to try this! Not sure if this is a good thing, but since I always have these ingredients at hand I will be able to make this fabulous dessert any time I want to.... and I suspect I will want to make it very often ;)

    Posted by ReneW on 5th Mar 2012 at 8.21

  • I love this recipe. So easy to prepare and very tasty. This is my ver of this http://www.madzia-cuperek.blogspot.com/2012/10/lubie-gotowac-cappuccino-pavlova.html

    Posted by madzia-cuperek on 8th Nov 2012 at 9.50

  • Mmm sounds delicious! I'm going to top it with Nigella's toffee creme patisserie from Feast so as to use up the four egg yolks, makes for a more decadent dessert but hopefully also delicious.

    Posted by pnikkip on 24th Nov 2012 at 12.59

  • Will definitely be trying this for Xmas both my daughters are coeliacs so it will be lovely to do something different for them, I usually make a fruit pav with mango.

    Posted by Maisie emma on 21st Dec 2012 at 18.03

  • I tried this for the first time this Christmas, not had a lot of luck with meringue but this turned out first time, FANTASTIC recipe. Tastes good too!

    Posted by Quarkie on 24th Dec 2012 at 17.23

  • Saw it on tv, had to try it - brilliant. All guests liked it and it is fresher than fruit pav.

    Posted by Eversand on 11th Jan 2013 at 23.58