Cappuccino Pavlova
November 24, 2020
A Pavlova is a meringue-based dessert and is the perfect vehicle for many fruits; cherries, lemons, and strawberries to name a few. The dessert was named after the prima ballerina Anna Pavlova, who was a principal artist of the Imperial Russian Ballet and famous for her creation of the role of The Dying Swan.
I have several different versions of pavlova, but this Cappuccino Pavlova version which, is from Nigella Lawson, is exquisite. It's baked and then left in the oven to cool completely before topping it with whipped cream.
- Prep: 10 mins
- Cook: 1 hrs
- Yields: 8 - 10 Servings
Directions
1Preheat the oven to 350° F. Line a flat oven sheet with baking parchment and, using a 9-inch cake tin, draw a circle on it.
2Mix the sugar with the instant espresso powder in a small bowl and set aside.
3In 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.
4When you have a firm, ecru-coloured meringue, fold in the cornflour and vinegar using a grease-free metal spoon.
5Dollop 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.
6Put it in the oven and immediately turn down to 300° F and cook for an hour. Switch off the oven and leave inside until cool.
7Once 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.
8Whip 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.
Recipe by Nigella Lawson. Featured in NIGELLISSIMA.
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