There’s something magical about a dessert that feels like it came straight out of a dream-a perfect balance of textures and flavors. This is exactly what Nigella Lawson’s Cappuccino Pavlova delivers. If you’ve ever tasted a pavlova before, you know it’s a dessert that takes your taste buds on a journey. Crispy on the outside with a soft, pillowy interior, pavlova is always a crowd-pleaser. But when Nigella adds a twist of cappuccino flavor, the whole experience becomes a new, coffee-scented kind of indulgence.
Now, I’m not usually one to seek out desserts that seem overly complex or too “fancy”, but there’s something about Nigella’s recipes that makes you want to dive in. Her approach to cooking isn’t just about following instructions-she infuses each step with a personal touch that feels warm and inviting, as though you’re learning from a friend, not just a chef. Her Cappuccino Pavlova is the perfect example of this. It’s a dessert that feels sophisticated, yet you find yourself savoring each step as if it were an easy afternoon in a quiet café.
Nigella Lawson’s Cappuccino Pavlova Recipe
I remember the first time I came across this recipe-it was one of those afternoons where you just want to make something comforting but elevated. A friend had mentioned Nigella’s take on pavlova, and I was immediately intrigued. How could a simple pavlova be made better? And then came the twist: cappuccino flavor. That blend of coffee with a touch of sweetness… it felt like everything I wanted from a dessert without being overly rich or heavy.
This is a dessert that can be served at any gathering-whether it’s an afternoon tea, a special family dinner, or an evening with friends-and it will always impress. The pavlova itself is light as air, and the coffee flavor pairs perfectly with the smooth, creamy mascarpone topping. The result? An utterly satisfying dessert that feels both indulgent and refined.
Ingredient List
Before we dive into the method, let’s go over what you’ll need to make Nigella’s Cappuccino Pavlova. The ingredients themselves are fairly simple, though the coffee twist adds a bit of flair. Here’s the list:
For The Meringue
- 6 large egg whites (room temperature is best)
- 300g caster sugar (superfine sugar)
- 1 tsp white wine vinegar
- 1 tsp cornflour (cornstarch)
- 1 tbsp instant coffee (preferably good-quality espresso powder)
- 1 tbsp boiling water
- A pinch of salt
For The Topping
- 250g mascarpone cheese (or you can use whipped cream for a lighter option)
- 200ml double cream (heavy cream)
- 3 tbsp icing sugar (powdered sugar)
- 1 tsp instant coffee, dissolved in a little hot water (about 1 tbsp)
- Cocoa powder for dusting
Optional Garnish
- Chocolate shavings or grated chocolate
- Crushed hazelnuts
It’s amazing how a few simple ingredients come together to create something so luxurious. The mascarpone gives the topping that creamy, rich texture, while the meringue offers the crispy, marshmallow-like contrast. And the coffee is the glue that ties it all together, enhancing the sweetness with that subtle bitterness.
How To Make Nigella Lawson’s Cappuccino Pavlova?
Making this pavlova is surprisingly straightforward, especially when you break it down into steps. I’ll walk you through it, and I promise you, it’s far easier than it looks. I remember the first time I made it-there’s something about beating egg whites and turning them into glossy peaks that feels almost magical.
Preheat The Oven And Prepare The Baking Sheet
Start by preheating your oven to 150°C (300°F), and line a baking sheet with parchment paper. You can draw a circle on the parchment to help guide your meringue into a perfect round, but honestly, a freehand shape works just fine too. It’s a pavlova, not a Picasso.
Prepare The Meringue Base
The next part is key: whipping up the egg whites. Whisk the egg whites with a pinch of salt until they form soft peaks. It’s important to go slow and steady here. If you rush, the meringue might not stabilize, and that’s what holds the whole pavlova together. Once the soft peaks form, slowly add the caster sugar in small spoonfuls while continuing to whisk. This ensures that the sugar dissolves evenly.
After all the sugar is incorporated, add the vinegar, cornflour, and the coffee mixture. For the coffee, dissolve the instant coffee in the boiling water and let it cool slightly before adding it to the egg whites. This is where the magic happens-the coffee flavor subtly infuses the meringue, giving it that cappuccino taste without being overwhelming.
Bake The Meringue
Spoon the meringue mixture onto the prepared baking sheet, shaping it into a rough circle. The edges can be a little higher than the center to create that characteristic pavlova shape. Bake for 1 hour to 1 hour 15 minutes, or until the meringue is crisp on the outside and the inside is still soft. You should be able to easily peel the meringue off the parchment paper. Once it’s done, turn off the oven and leave the meringue inside to cool completely. This helps prevent cracks.
Prepare The Topping
While the meringue cools, you can work on the topping. Whisk the mascarpone, double cream, and icing sugar together until it forms soft peaks. Then, mix in the dissolved coffee-this step adds the cappuccino flavor that will tie the dessert together.
Assemble The Pavlova
Once your meringue is completely cool, transfer it to a serving platter. Spoon the mascarpone and cream mixture generously on top, smoothing it out to cover the meringue. Don’t be afraid to pile it up-it’s meant to be indulgent! Then, dust the top with cocoa powder for that café-inspired finish. If you’re feeling extra, you can add some chocolate shavings or crushed hazelnuts for garnish.
Things I Learned
What I found fascinating about this recipe is how forgiving it is, despite how elegant it looks. When I first read through it, I thought there was no way I could pull off the perfect meringue, but the steps were much easier to follow than I anticipated. I also learned that you don’t have to be perfect in the shaping-an imperfect, rustic meringue looks just as charming, if not more so.
The real ’wow’ moment for me, though, was when I took the first bite. The meringue was crispy on the outside, but that melt-in-your-mouth softness on the inside paired perfectly with the creamy topping. The coffee flavor wasn’t overpowering, but it added that extra depth. I realized that this isn’t just a dessert-it’s a conversation starter. Everyone wants to know how you made it, and if they’ve never tried a cappuccino pavlova before, they’re in for a treat.