Imagine the love child of your favorite coffee shop and a Parisian patisserie. that’s what this pavlova tastes like. Nigella’s Cappuccino Pavlova is a twist on the classic meringue dessert: a cloud of crisp-edged, soft-centered meringue infused with espresso powder and cocoa, topped with whipped cream and a generous grating of dark chocolate. It’s airy yet indulgent, sweet but complex and it carries that unmistakable Nigella touch. decadent, elegant and completely unapologetic.
When I made it for the first time, I was skeptical about coffee in meringue. would it overpower the sweetness? Would it collapse? But no. It was perfect. The coffee adds depth, the cocoa a whisper of bitterness and the chocolate shavings on top? That’s the mic drop.
Nigella Cappuccino Pavlova Recipe
Ingredients Needed
Here’s what you’ll need. simple ingredients, elevated through the alchemy of baking:
For The Pavlova
- 6 large egg whites. room temperature is key; they whip up fluffier.
- 300g caster sugar – don’t substitute here. Granulated sugar can make your meringue grainy.
- 3 teaspoons instant espresso powder. not ground coffee. It needs to dissolve.
- 1 teaspoon cocoa powder. unsweetened, for that subtle bitterness.
- 1 teaspoon white wine vinegar. helps stabilize the meringue.
- 2 teaspoons cornflour (cornstarch). this gives that marshmallowy center.
For The Topping
- 500ml double cream (heavy cream). whipped until it just holds its shape.
- 1 teaspoon instant espresso powder. dissolved in a tablespoon of hot water.
- Dark chocolate (as much as your heart desires). for grating on top.
I always say: choose a chocolate you love eating straight from the bar. If it makes you close your eyes in bliss, it’ll work perfectly here.
Equipment Needed
Nothing fancy but the right tools make all the difference:
- Electric mixer (handheld or stand). unless you have arms like an Olympic rower.
- Large mixing bowl – glass or metal is best for meringue.
- Baking sheet – lined with parchment.
- Spatula – for folding and shaping.
- Microplane or grater – for that chocolate flourish.
I used my grandmother’s old ceramic mixing bowl for this one. It’s a bit chipped but I swear things taste better when made in it. There’s history in those scratches.
Instructions To Make Nigella Lawson’s Cappuccino Pavlova
This is where the magic unfolds.
1. Preheat And Prep.
Set your oven to 180°C (160°C fan) / 350°F. Line a baking sheet with parchment and draw a rough circle about 23cm (9 inches) across. This becomes your meringue’s home base.
2. Whip The Egg Whites.
In your big bowl, start beating the egg whites until satiny peaks form. This takes a few minutes. I usually hum along to Etta James while it happens. Slowly add the sugar, a tablespoon at a time, letting it dissolve completely. The mixture should become thick, glossy and slightly addictive-looking.
3. Add The Flavor.
Once the sugar’s in, sprinkle in the espresso powder and cocoa, then add the vinegar and cornflour. Fold gently – you want to keep all that air in.
4. Shape And Bake.
Scoop the mixture onto the baking sheet within the circle you drew. Use your spatula to swirl it into a mound, slightly flattened on top. Place it in the oven, then immediately turn the heat down to 150°C (130°C fan) / 300°F. Bake for about 1 hour and 15 minutes, then turn the oven off and leave it to cool completely inside with the door ajar. I usually do this in the evening and leave it overnight.
5. Top It Like A Dream.
Whip your cream until soft peaks form. Fold in the cooled espresso mixture gently. Dollop the cream over the cooled meringue. Grate that dark chocolate like you mean it.
I’ll be honest – I stood over the finished pavlova with a spoon and debated whether to actually serve it. It was that tempting. But I did. And there were zero leftovers.
What I Learnt
So many little things clicked into place with this recipe. Here are a few truths I carried away:
- Room temperature eggs matter more than I ever gave credit for. They whip higher, fluffier and hold their shape better.
- Patience is key. Meringue isn’t hard but it demands attention. Don’t rush the sugar addition. Don’t yank it out of the oven hot. Treat it gently and it rewards you tenfold.
- Espresso in dessert is a game changer. That slight bitterness made the whole dish more grown-up. Less sweet-tooth, more ’yes, I am the person who pairs coffee with dessert and reads cookbooks in bed.
FAQs
Can I Make Nigella Lawson’s Cappuccino Pavlova Ahead Of Time?
Absolutely! The pavlova can be made the day before. Just let it cool completely, then store it in an airtight container at room temperature. Add the whipped cream and coffee topping right before serving, so everything stays fresh and fluffy.
What Can I Use If I Don’t Have Espresso Powder For The Cappuccino Flavor?
If you’re in a pinch, you can substitute with instant coffee granules or even strong brewed coffee. Just make sure to reduce the liquid slightly if you’re using brewed coffee, so the pavlova mixture doesn’t get too runny.
Why Is My Pavlova Not Holding Its Shape After Baking?
Ah, this is a classic! The key to a perfect pavlova is in the egg whites-make sure they’re whipped to stiff peaks, and be gentle when folding in the sugar. Also, the oven temperature is crucial-bake it low and slow. If it’s too hot, the pavlova can collapse. Patience is the secret here!
