Cappuccino Pavlova Queries

Our answer

From the description of the Cappuccino Pavlova (from Nigellissima and on the Nigella website) we suspect that the egg whites were whisked too much before the sugar was added. If the whites are whisked too much the protiens start to break down. This will cause the meringue to weep liquid when cooked and would also account for the slightly "curdled" look of the meringue. When whisking whites it is a good idea to check them very regularly, particularly if using a powerful freestanding mixer. Whisk the whites only until they hold soft peaks - lift the whisk and the whites should form a peak with the top slightly flopping over. Also make sure that all of your equipment is clean and grease free as even the slightest traces of grease can make it difficult to whisk egg whites properly. If in doubt then wipe the bowl and beaters with a litte lemon juice before starting.

Unfortunately we don't cook regularly on an Aga so regret that we can't give directions on baking the meringue. However your handbook may be able to give some guidance on cooking pavlovas in general. Once the meringue is cooked it can be stored in an airtight container in a cool, dry place for a day.