Nigella Lawson, the culinary queen, has unveiled her latest creation: a coffee-infused pavlova that she proudly calls her “first venture into a fruit-free (though far from fruitless) version.” This cappuccino pavlova, as she describes it, is a “sweet, marshmallowy meringue” with a delightful bitter edge, thanks to the addition of instant espresso powder.
For her recipe, Nigella strongly recommends using instant espresso powder instead of coffee granules, claiming it delivers a more intense flavor. This subtle bitterness balances perfectly with the sweetness of the meringue, creating a harmonious taste experience.
If you’re a coffee lover looking for a unique dessert, Nigella’s cappuccino pavlova is a must-try. It’s a delightful combination of textures and flavors, with the airy meringue providing a light and fluffy base, while the coffee adds a sophisticated touch. Here’s how to recreate this delicious treat:
Ingredients:
* 250g caster sugar
* Four teaspoons of instant espresso powder
* Four large egg whites
* One pinch of salt
* Two teaspoons cornflour
* One teaspoon white wine vinegar
* 300ml double cream
* One teaspoon cocoa powder
Method:
1. Preheat your oven to 180°C (160°C fan/gas mark four/350F). Line a flat baking sheet with parchment paper and use a nine-inch cake tin to 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 form soft peaks. Continue whisking as you gradually add the sugar-coffee mixture, one tablespoon at a time.
4. Once you have a firm, ecru-colored meringue, gently fold in the cornflour and vinegar using a grease-free metal spoon.
5. Carefully spoon the meringue mixture inside the drawn circle on your baking sheet, smoothing it with a spatula to resemble the crown of a boater (flat on top).
6. Bake the meringue in the oven for one hour, immediately reducing the temperature to 150°C (130°C Fan/gas mark three/300F) after placing it inside.
7. Switch off the oven and allow the meringue to cool completely inside.
8. Once cooled, carefully lift the meringue, still on its parchment paper, and place it top-side down on a flat plate. Peel off the paper.
9. Whip the double cream until thick but soft and spread it delicately over the meringue.
10. Using a teaspoon, sift the cocoa powder over the top of the cream, creating a cappuccino-style decoration.
Enjoy Nigella Lawson’s unique and delicious cappuccino pavlova, a perfect treat for coffee lovers and dessert enthusiasts alike.
