Nigella Coffee Pavlova. Beat the egg whites until satiny peaks form then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. RecipeOfTheDay is my Cappuccino Pavlova or Cap Pav as its known in my houseThe sweetness of the meringue with the bitterness of the coffee is quite something.
Place in the oven then immediately turn the temperature down to 150ºC130ºC Fan and cook for 40 minutes. Reduce temperature to 120C and bake in the oven for 70 minutes. 2 In a smallish bowl mix the sugar with the instant espresso powder and set aside for the moment.
Place in the oven then immediately turn the temperature down to 150ºC130ºC Fan and cook for 40 minutes.
In a clean grease-free metal bowl whisk the egg whites and salt until they are holding soft peaks. The meringue is flavoured using espresso powder as this has a very fine texture and a strong flavour so the quantity used mixes easily into the whisked egg whites. In a clean grease-free metal bowl whisk the egg whites and salt until they are holding soft peaks. When you have a firm ecru-coloured meringue fold in the cornflour and vinegar using a grease-free metal spoon.