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Cappuccino Pavlova

by . Featured in NIGELLISSIMA
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Introduction

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!

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!

Cappuccino Pavlova
Photo by Petrina Tinslay

Ingredients

Serves: 8-10

Metric Cups
  • 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 millilitres double cream
  • 1 teaspoon cocoa powder
  • 1¼ cups superfine sugar
  • 4 teaspoons instant espresso powder (not instant coffee granules)
  • 4 large egg whites
  • 1 pinch of salt
  • 2 teaspoons cornstarch
  • 1 teaspoon white wine vinegar
  • 1¼ cups heavy cream
  • 1 teaspoon unsweetened cocoa

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.
  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 cornstarch 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 heavy 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.

Tell us what you think

What 16 Others have said

  • I made it today for the first time. I have two confessions to make: at first, trying it on its own, I said I will never make it again (even though I love all things coffee, the flavour just did not appeal to me); when I served it w/cream and cocoa powder, I loved it. The cream makes all the organoleptic difference. As for cooking method: I substituted wine vinegar w/apple cider and it worked beautifully. The only problem was the meringue consistency; I beat the whites to soft peak consistency then added sugar/coffee mixture 1tbsp at the time and the meringue refused to thicken. As a result, it was on a runny side and spread more in the oven. Next time I will first beat it to proper firmer peaks before adding next ingredients. Keep an eye on it when leaving in the oven to cool; there comes a point when the external shell best too dry and cracks and falls off. Internal texture was divine: chewy marshmallow.

    Posted by Cooking Squirrel on 24th January 2015
  • I have done this yummy Pavlova three times now. Absolutely loved by all. Every time it gets better, and I love cleaning up the plate.

    Posted by Four fingers in the pie on 18th January 2015
  • This recipe is absolutely amazing- I am a total convert to this pavlova!!! Make it for a friend's BBQ and they all loved it. Will def be making it again. It's a bit like pavlova and tiramisu mixed together!

    Posted by jamesm39 on 9th July 2014
  • Made this recipe for the first time for a dinner party for 10 (made it a little larger) - it was a triumph - not only easy to make (good by my standards) but without exception everyone commented and asked for the recipe!!! What more could you want :-) Thank you Nigella.

    Posted by Lcc on 23rd February 2014
  • This sounds and looks amazing, I will be trying it for Christmas this year, however I'm going to switch it up a notch and stir Baileys through the cream to make it more of an Irish Coffee Pavlova. Has anyone else tried that? Did it work? I'm having a practice run this week so I will let you know how it turns out!!

    Posted by mrmatey on 16th December 2014
  • OMG!!! This sounds amazing! Going to print it off, and give it a go... :))

    Posted by little juno on 24th January 2015
  • Love this pav! I sometimes reduce the sugar slightly as the sweetness is very noticeable if one does not have cream with it (like my husband... I of course slather mine with cream!). The coffee flavour is present but not overpowering - I have served this to non coffee drinkers and they have enjoyed it. Make sure your corn flour is gluten free if catering for those with gluten allergies- some products are wheaten cornflour instead of 100% pure cornflour. I have also made this recipe into meringues and added chopped walnuts to the mixture when stirring in the vinegar and sprinkling some on top too before baking. Makes around 13 petite fist sized meringues from memory.

    Posted by RhubarbRhubarbRhubarb on 11th January 2014
  • I made this for a dinner party last Friday evening and it was absolutely gorgeous. It is so easy to make and looked amazing. My guests were very impressed. Thank you Nigella for another fabulous recipe.

    Posted by misspiggywiggy on 23rd December 2013
  • 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 January 2013
  • 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 December 2012
  • 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 December 2012
  • 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 November 2012
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