Cappuccino pavlova (#52)

What a journey it has been! I’ve finally got round to posting the magical fifty-second recipe. I can’t quite believe it. Admittedly it took just over 18 months rather than one year, but I’ve got so many other meals and bakes that I’ve made but not written up that I’m afraid the blog is just going to have to carry on.

I couldn’t decide which one to pick as my fifty-second, as the order has got a little skewed in my head. However, of all the ones left to post I thought it simply had to be Nigella’s cappuccino pavlova, and I really do think you’ll agree. A rather superb recipe in Nigellissima.

For a while I put this off, only because I do wonder if I quite have the ‘eye’ to know when to stop beating the egg for a pavlova, but it turns out I do. The beautiful colour of the meringue nest with a simple cream and coca top is quite simply irresistible.

Good things: simple, elegant, delightful.

Bad things: I struggle to figure out what could be a downside. I guess it takes a couple of hours to make.

Ingredients & requirements: a

  • 250g caster sugar
  • 4 teaspoons instant espresso powder
  • 4 large eggs (just need the whites)
  • 1 pinch of salt
  • 2 teaspoons conflour
  • 1 teaspoon white wine vinegar
  • 300ml double cream
  • 1-2 teaspoons cocoa powder

Preparation & cooking

  1. Preparation:
    1. Preheat the oven to 160C (fan)
    2. Line a flat oven tray/sheet with baking parchment, and then draw a circle around a 23cm cake tin, within which you’ll dollop the pavlova mixture later.
    3. Combine in a bowl 250g of caster sugar and 4 teaspoons of instant espresso powder.
  2. Whisk the 4 egg whites and 1 pinch of salt together until the eggs are holding soft peaks
  3. Whisk in the sugar-coffee mixture, one tablespoon at a time.
  4. Once firm, fold in 2 teaspoons of cornflour and 1 teaspoon of white wine vinegar.
  5. Dollop the mixture on the circle you. Smooth it with a spatula, but the key thing is that the top needs to be flat.
  6. Put it in the oven, immediately turn the heat down to 130C, and then cook for 1 hour.
  7. Switch off the oven and leave to cool inside. Once cool, transfer it to be upside down on a plate.
  8. Whip 300ml of double cream in a bowl until thick but still soft. Spread over the meringue. Sieve 1-2 teaspoons of coca powder over the top to decorate, forcing it through with the back of the spoon.


Below is something I rarely post, which is mid-bake photo. So this is what my meringue mixture looked like before I put it in the oven.

This recipe is an absolute delight, and not just because it has coffee in (hook me up to a drip please). The flavours are actually very subtle. You’ll see from the short ingredients list that it’s not bursting with this, that and the other. A few teaspoons of espresso and a dash of cocoa is really all that stops this from being a meringue with some whipped cream on top. But the simplicity of it is delightful, and the end result is perfect.


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