As I'm sure Nigella would agree, one does need an excuse to make this, but this week I found many, including:
- left-over egg whites from the home-made egg pasta at the weekend
- it's mid-March, and I'm still wear a polo-neck jumper everyday, as I have been for the past three months (excluding a recent trip to Italy)
- I'm addicted to sugar (and I'm #sorrynotsorry)
- it's Tuesday
I followed Nigella's recipe for Cappuccino pavlova from her delicious Nigellisima series, but halved the ingredients and the cooking time (from 1hr, to 30mins). The two egg-whites I had produced a lovely sized pavlova, enough for 4 portions, with enough to spare for a dainty-sized portion left-over for me to eat when I'm home alone.
See, here's the math:
- 250 grams caster sugar / 125g caster sugar
- 4 teaspoons instant espresso powder (not instant coffee granules) / 2 tsp instant espresso powder although also works with 'Americano' instant coffee powder as I discovered)
- 4 large egg whites / 2 large egg whites
- 1 pinch of salt / 1 pinch of salt
- 2 teaspoons cornflour / 1tsp cornflour
- 1 teaspoon white wine vinegar / 0.5 tsp white wine vinegar
- 300 millilitres double cream / 150ml double cream
- 1 teaspoon cocoa powder / 0.5 tsp cocoa powder
I assemble the pavlova with the whole works (cream and cocoa additions) just before eating.
Nigella will tell you that you can actually freeze egg-whites – excellent for emergency pavlova-making, stash them in freezer bags and label how many egg-whites are in each.