Cappuccino Pavlova

Cappuccino Pavlova from Nigella Lawson's Nigellissima cookbook. An incredible dessert recipe with coffee, cream and meringue.

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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!


250g caster sugar
4 tsp instant espresso powder (not instant coffee granules)
4 large egg whites
1 pinch of salt
2 tsp cornflour
1 tsp white wine vinegar
300ml double cream
1 tsp cocoa powder


Preheat the oven to 180°C/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/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.

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