Cappuccino Pavlova
by Nigella. Featured in NIGELLISSIMAIntroduction
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.
For US cup measures, use the toggle at the top of the ingredients list.
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.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Yields: 8-10 slices
- 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
- Preheat the oven to 180°C/160°C Fan/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.
- Mix the sugar with the instant espresso powder in a small bowl and set aside.
- 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.
- When you have a firm, ecru-coloured meringue, fold in the cornflour and vinegar using a grease-free metal spoon.
- 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.
- Put it in the oven and immediately turn down to 150°C/130°C Fan/gas mark 3/300°F and cook for an hour. Switch off the oven and leave inside until cool.
- 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.
- 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.
- Preheat the oven to 180°C/160°C Fan/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.
- Mix the sugar with the instant espresso powder in a small bowl and set aside.
- 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.
- When you have a firm, ecru-coloured meringue, fold in the cornstarch and vinegar using a grease-free metal spoon.
- 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.
- Put it in the oven and immediately turn down to 150°C/130°C Fan/gas mark 3/300°F and cook for an hour. Switch off the oven and leave inside until cool.
- 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.
- 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.
Additional Information
MAKE AHEAD:
The pavlova base can be made ahead to end of step 7. Keep in an airtight container for up to 2 days and serve as directed in the recipe.
STORE:
Leftovers should be kept refrigerated and eaten within 2 days.
MAKE AHEAD:
The pavlova base can be made ahead to end of step 7. Keep in an airtight container for up to 2 days and serve as directed in the recipe.
STORE:
Leftovers should be kept refrigerated and eaten within 2 days.
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Show more commentsServe it up with a shot of Baileys ... not to drink but to pour over !!!!
One of my favourite go to desserts. Great way to use up the leftover egg whites and brighten an ordinary day or being super organised and planning it as a more-ish end to supper with friends.
Loved it! I made the meringue as described and filled it with chocolate mousse, sliced bananas, whipped cream and shaved chocolate. An excellent combination!
Superb meringue. Made for Christmas evening with a topping of Baileys extra thick cream, sprinkled with 100% cocoa nibs to add extra crunch - so easy & so so moreish - thankfully I made two meringues so we can repeat the experience again soon without any effort at all!
I made this yesterday for guests last evening. They were fascinated with it and loved it. I loved it too. It was perfect to follow a somewhat heavy dinner. Thank you so much for the delicious recipe.
Tried this for the first time last week as I thought it would make a nice dessert for the relatives at Christmas. Was so impressed with the result and can't wait to roll it out for the family. Thanks Nigella!!
Love Love Love this recipe. I first made it a couple of years ago one evening around Christmas time, and I'm quite embarrassed to confess that my teenage son and I sat and ate the whole thing. I scattered chocolate covered coffee beans over the top. Irresistible!
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.
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.
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!
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.
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!!