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.
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.
Loved it! I made the meringue as described and filled it with chocolate mousse, sliced bananas, whipped cream and shaved chocolate. An excellent combination!
Posted by ruthgr on 27th April 2020
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!
Posted by Bun11 on 29th December 2019
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.
Posted by Cookrazy on 22nd September 2019
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!!
Posted by redstagmk1 on 20th December 2018
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!
Posted by Nickki on 28th September 2017
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
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What 21 Others have said
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Posted by ruthgr on 27th April 2020
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Posted by Bun11 on 29th December 2019
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Posted by Cookrazy on 22nd September 2019
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Posted by redstagmk1 on 20th December 2018
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Posted by Nickki on 28th September 2017
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Posted by Cooking Squirrel on 24th January 2015
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Posted by Four fingers in the pie on 18th January 2015
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Posted by jamesm39 on 9th July 2014
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Posted by Lcc on 23rd February 2014
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Posted by mrmatey on 16th December 2014
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Posted by little juno on 24th January 2015
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Posted by RhubarbRhubarbRhubarb on 11th January 2014
Show more commentsLoved 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!!
OMG!!! This sounds amazing! Going to print it off, and give it a go... :))
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.