Cappuccino Pavlova

Diets

Vegetarian
Gluten free

Ingredients

Refrigerated
- 4 Egg whites, large

Baking & Spices
- 250 g Caster sugar
- 1 tsp Cocoa powder
- 2 tsp Cornflour
- 1 pinch Salt

Oils & Vinegars
- 1 tsp White wine vinegar

Drinks
- 4 tsp Espresso, Instant

Dairy
- 300 Millilitres double cream

Found on nigella.com

Description

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!

Directions

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.