Cappuccino Pavlova Recipe

It's bank holiday weekend, which means it's time to treat yourself, and what better way to do that than with a cappuccino pavlova! This is a recipe adapted from Nigella Lawson.


  • 4 egg whites⁣⁣
  • 250g caster sugar ⁣⁣
  • 4 tsp instant espresso powder ⁣⁣
  • 1 tsp vanilla extract⁣⁣
  • 2 tsp cornflour ⁣⁣
  • 300 ml whipping cream⁣⁣
  • 1 tsp cocoa powder ⁣⁣


Method: ⁣⁣

  1. Preheat the oven to 180C/375F/Gas 4 and line a tray with baking parchment paper⁣⁣.
  2. Mix the sugar and espresso powder in a bowl and set aside.⁣⁣
  3. In a metal bowl, whisk the egg whites until stiff peaks form⁣⁣.
  4. Gradually add in the sugar mixture one tablespoon at a time.
  5. Once all the sugar has been incorporated, whisk in the cornflour and vanilla extract.
  6. Dollop the mixture onto the baking tray and form a large circle, or several small circles for individual pavlovas⁣⁣.
  7. Put this in the oven and turn down to 150C/300F/Gas 2 immediately, cook for 1 hour⁣⁣.
  8. Once the pavlova(s) is cooked, remove it from the oven and let cool⁣⁣.
  9. In the meantime, whisk the cream until thickened⁣⁣.
  10. To finish, place the pavlova(s) on a serving plate, top with cream and sieved cocoa powder on top (it should look like a cappuccino!)⁣⁣.


Why not try our beautiful Brazilian single origin coffee with notes of hazelnut, dark chocolate and fig to pair with this recipe? All our packaging is 100% plastic free and home compostable!

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