Nigella Cappuccino Pavlova recipe is made with sugar, instant espresso powder, egg whites, salt, cornflour, vinegar, double cream, and cocoa powder this recipe takes 80 minutes to prepare and serves 8.
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🤎 Why You’ll Love This Cappuccino Pavlova Recipe:
- Rich Coffee Flavor: The blend of espresso powder in the meringue delivers a robust coffee taste, perfect for coffee enthusiasts.
- Light and Crispy Texture: The pavlova’s outer shell is crisp while maintaining a soft, airy interior, creating a delightful contrast in every bite.
- Easy Preparation: With straightforward steps and common ingredients, even novice bakers can achieve impressive results.
- Versatile Presentation: Its elegant appearance, topped with whipped cream and cocoa powder, makes it a stunning dessert for any occasion.
❓ What Is Nigella Cappuccino Pavlova Recipe?
Nigella Cappuccino Pavlova is a dessert crafted from a delicate meringue base infused with rich instant espresso powder, giving it a distinctive coffee flavor. Its texture is crisp on the outside yet soft and airy inside creating a delightful contrast.
🥚 Nigella Cappuccino Pavlova Ingredients
- 250 grams caster sugar
- 4 teaspoons instant espresso powder (not instant coffee granules)
- 4 large egg whites
- 1 pinch of salt
- 2 teaspoons cornflour
- 1 teaspoon white wine vinegar
- 300 millilitres double cream
- 1 teaspoon cocoa powder
🥮How To Make Nigella Cappuccino Pavlova
- Preheat your oven to 180°C (160°C fan or gas mark 4, 350°F). Line a baking sheet with parchment paper. Use a 23cm (9-inch) cake tin to trace a circle on the parchment paper.
- Mix the sugar with instant espresso powder in a small bowl and set it aside.
- In a clean metal bowl, whisk the egg whites and salt until they form soft peaks. Keep whisking while gradually adding the sugar-coffee mixture, a tablespoon at a time.
- Once you have a firm, light brown meringue, gently fold in the cornflour and vinegar using a clean metal spoon.
- Spoon the meringue mixture inside the drawn circle on the baking sheet. Use a spatula to shape it flat on top, like the crown of a hat.
- Place the baking sheet in the oven and immediately reduce the temperature to 150°C (130°C fan or gas mark 3, 300°F). Bake for 1 hour. After baking, turn off the oven and let the meringue cool inside.
- Once cooled, carefully lift the meringue off the paper and place it upside down on a flat plate. Peel off the parchment paper.
- Whip the double cream until it’s thick but still soft. Gently spread it over the top of the meringue.
- Use a teaspoon to sprinkle cocoa through a fine sieve or tea strainer over the cream, giving it a cappuccino-style decoration.
💭 Recipe Tips:
- Use fresh, large egg whites at room temperature for better volume and stability in your pavlova.
- Ensure your mixing bowl and utensils are completely grease-free to achieve stiff peaks when whisking egg whites.
- Gradually add sugar to the egg whites to avoid deflating the meringue and maintain its texture.
- Incorporate cornflour and vinegar gently to help create a marshmallow-like center and crisp shell.
- Bake at a low temperature to prevent cracking and allow the pavlova to dry out slowly for the perfect texture.
🥂 What To Serve With Cappuccino Pavlova?
Serve Cappuccino Pavlova with a side of Christmas Chutney or Salted Caramel Sauce pair it with a scoop of Cranberry Sauce complement the dessert with a shot of espresso or a glass of Poinsettia Cocktail.
🎚 How To Store Leftovers Cappuccino Pavlova?
- In The Fridge. Store leftovers cappuccino pavlova in an airtight container at room temperature for up to 2 days.
- In The Freezer. It’s not recommended to freeze leftovers cappuccino pavlova as it can become soggy when thawed.
FAQ’S
How do you know when pavlova is cooked?
Pavlova is cooked when the outer shell is firm and dry to the touch, with a slight color change to pale cream. Tap the base gently; it should sound hollow. It’s crucial not to open the oven door during baking to prevent collapsing.
Can you make pavlova ahead of time?
Yes, you can prepare pavlova up to 1-2 days in advance. Store it in a cool, dry place in an airtight container or wrapped well with plastic wrap. Add toppings just before serving to maintain its crisp texture.
How do you avoid cracks in pavlova?
To prevent cracks, ensure the sugar dissolves completely in the egg whites. Bake pavlova at a low temperature and avoid sudden temperature changes. Cooling it gradually inside the oven after baking also helps maintain its structure.
What is the best type of cocoa powder to use for Cappuccino Pavlova?
Opt for high-quality unsweetened cocoa powder to achieve a rich chocolate flavor without added sweetness. Dutch-process cocoa powder works well for its deep color and smooth texture, complementing the coffee-infused meringue of Cappuccino Pavlova.
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Nigella Cappuccino Pavlova Nutrition Facts
Amount Per Serving
- Calories: 300
- Protein: 3g
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 40g
- Sugar: 36g
- Fiber: 1g
- Sodium: 50mg
Nigella Cappuccino Pavlova Recipe:
Description
Nigella Cappuccino Pavlova recipe is made with sugar, instant espresso powder, egg whites, salt, cornflour, vinegar, double cream, and cocoa powder this recipe takes 80 minutes to prepare and serves 8.
Ingredients
Instructions
- Preheat your oven to 180°C (160°C fan or gas mark 4, 350°F). Line a baking sheet with parchment paper. Use a 23cm (9-inch) cake tin to trace a circle on the parchment paper.
- Mix the sugar with instant espresso powder in a small bowl and set it aside.
- In a clean metal bowl, whisk the egg whites and salt until they form soft peaks. Keep whisking while gradually adding the sugar-coffee mixture, a tablespoon at a time.
- Once you have a firm, light brown meringue, gently fold in the cornflour and vinegar using a clean metal spoon.
- Spoon the meringue mixture inside the drawn circle on the baking sheet. Use a spatula to shape it flat on top, like the crown of a hat.
- Place the baking sheet in the oven and immediately reduce the temperature to 150°C (130°C fan or gas mark 3, 300°F). Bake for 1 hour. After baking, turn off the oven and let the meringue cool inside.
- Once cooled, carefully lift the meringue off the paper and place it upside down on a flat plate. Peel off the parchment paper.
- Whip the double cream until it’s thick but still soft. Gently spread it over the top of the meringue.
- Use a teaspoon to sprinkle cocoa through a fine sieve or tea strainer over the cream, giving it a cappuccino-style decoration.
Notes
- Use fresh, large egg whites at room temperature for better volume and stability in your pavlova.
- Ensure your mixing bowl and utensils are completely grease-free to achieve stiff peaks when whisking egg whites.
- Gradually add sugar to the egg whites to avoid deflating the meringue and maintain its texture.
- Incorporate cornflour and vinegar gently to help create a marshmallow-like center and crisp shell.
- Bake at a low temperature to prevent cracking and allow the pavlova to dry out slowly for the perfect texture.