Nigella Lawson Recipe: Cappucino Pavlova - Quick and Easy Recipes From Stylist Magazine - Stylist Magazine

  • Cappucino Pavlova
  • Cappucino Pavlova
  • Cappucino Pavlova
  • Cappucino Pavlova

Cappucino pavlova

An indulgent dessert recipe by Nigella

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!

Serves

8-10

Ingredients

  • 250g caster sugar
  • 4 tsps instant espresso powder, not instant coffee
  • 4 egg whites
  • Pinch of salt
  • 2 tsps cornflour
  • 1 tsp white wine vinegar
  • 300ml double cream
  • 1 tsp cocoa powder

Method

Step 1: Preheat the oven to 180°C/gas mark 4. Line a flat oven sheet with baking parchment and, using a 23cm cake tin, draw a circle on it.

Step 2: Mix the sugar with the instant espresso powder in a small bowl and set aside.

Step 3: In a clean, grease-free metal bowl whisk the egg whites and salt until they are holding soft peaks (see image 2). Keep whisking while you add the sugar-coffee mixture a tablespoon at a time.

Step 4: When you have a firm, ecru-coloured meringue, fold in the cornflour and vinegar using a grease-free metal spoon.

Step 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.

Step 6: Put it in the oven and immediately turn down to 150°C/gas mark 3 and cook for an hour. Switch off the oven and leave inside until cool.

Step 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 (see image 3).

Step 8: Whip the double cream until thick but soft and spread delicately over the top of the meringue (see image 4). With a teaspoon, push the cocoa through a fine sieve or tea strainer to decorate the top, cappuccino-style.

Click here to view all ten of Nigella's exclusive-to-Stylist recipes

Tags: food and drink, recipes, nigella

Share on

or email.

  • Facebook
  • Digg
  • Delicious
Stylist magazine (@stylistmagazine) on Twitter

Our Most…

Rejection letters sent to famous people

Rejection letters sent to famous people

"I love my rejection slips," wrote…

More

London's coolest rooftop drinking spots

One of London's biggest buzzwords as soon as the…

More
Man On Wire

20 greatest documentaries

Fact is stranger than fiction, and often so much…

More

Win a MAWI Necklace worth £486

Complete your Spring wardrobe with a sparkling…

More
St Ives property

Secluded properties around the world

A tiny wooden cabin in Cornwall which has just…

More

Win a luxury overnight stay at Hotel Xenia with The Love Punch

To celebrate the release of romantic comedy The…

More
Extraordinary scenes as mother saves her son's killer from the noose

Extraordinary scenes as mother saves her son's killer from the noose

A photographer has captured the incredible moment…

More
Stylist magazine on Facebook

Your Vote Counts

What's your favourite thing to do in the sunshine?

What's your favourite thing to do in the sunshine?