Cappuccino Pavlova

I loved the idea of this dessert from the very beginning, but I waited until I had four egg whites left over from baking Norwegian sweet buns the day before. This is it! An elegant, classic Italian dessert with a coffee twist. Crisp meringue with a delicate, marshmallowy centre, decorated with whipped cream and dusted with cocoa. And it tastes just like a cappuccino ;). The perfect dessert for a romantic dinner for two or a get-together with friends. It’s well worth trying this new take on Pavlova, served a little differently and without fruit. Absolutely gorgeous – you simply have to bake it!

Ingredients for the Pavlova:

• 4 egg whites, from large eggs
• 250 g caster sugar
• 4 tsp instant espresso powder (or 3 tsp instant coffee powder)
• a pinch of salt
• 2 tsp potato starch
• 1 tsp wine vinegar or lemon juice

Additionally:

• 300 ml double cream, chilled
• 1 tsp cocoa, for dusting

All ingredients should be at room temperature. Mix the sugar with the coffee and set aside.

Whisk the egg whites with a pinch of salt until stiff, taking care not to over-whisk them. Gradually add the sugar mixed with the coffee, one tablespoon at a time, whisking well after each addition. Add the vinegar/lemon juice and whisk. Finally, sift in the potato starch and gently fold it in with a spatula.

Line a baking tray with baking paper. Draw a circle approximately 22 cm in diameter on the paper. Spoon the meringue mixture onto the circle, shaping it from underneath with a spatula and smoothing the top.

Preheat the oven to 180°C. Place the Pavlova in the oven and immediately reduce the temperature to 150°C. Bake for about 1 hour. The Pavlova should be firm and crisp on the outside and marshmallowy inside. Leave to cool in the slightly ajar oven for several hours or overnight.

Whip the double cream, gently spoon it over the meringue and dust with cocoa.

Store in the fridge.

Enjoy!

Recipe source: Nigellissima by Nigella Lawson.