bbccoukfood Cappuccino pavlova Ingredients goz caster sugar  tsp instant espresso powder not instant coffee granules  freerange egg whites pinch salt  tsp cornflour  tsp white wine vinegar mlfl oz do

bbccoukfood Cappuccino pavlova Ingredients goz caster sugar tsp instant espresso powder not instant coffee granules freerange egg whites pinch salt tsp cornflour tsp white wine vinegar mlfl oz do - Description

coukfood Cappuccino pavlova Ingredients 250g9oz caster sugar 4 tsp instant espresso powder not instant coffee granules 4 freerange egg whites pinch salt 2 tsp cornflour 1 tsp white wine vinegar 300ml10fl oz doubl ID: 40536 Download Pdf

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bbccoukfood Cappuccino pavlova Ingredients goz caster sugar tsp instant espresso powder not instant coffee granules freerange egg whites pinch salt tsp cornflour tsp white wine vinegar mlfl oz do

coukfood Cappuccino pavlova Ingredients 250g9oz caster sugar 4 tsp instant espresso powder not instant coffee granules 4 freerange egg whites pinch salt 2 tsp cornflour 1 tsp white wine vinegar 300ml10fl oz doubl

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bbccoukfood Cappuccino pavlova Ingredients goz caster sugar tsp instant espresso powder not instant coffee granules freerange egg whites pinch salt tsp cornflour tsp white wine vinegar mlfl oz do




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Presentation on theme: "bbccoukfood Cappuccino pavlova Ingredients goz caster sugar tsp instant espresso powder not instant coffee granules freerange egg whites pinch salt tsp cornflour tsp white wine vinegar mlfl oz do"— Presentation transcript:


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bbc.co.uk/food Cappuccino pavlova Ingredients 250g/9oz caster sugar 4 tsp instant espresso powder (not instant coffee granules) 4 free-range egg whites pinch salt 2 tsp cornflour 1 tsp white wine vinegar 300ml/10fl oz double cream 1 tsp cocoa powder Preparation method 1. Preheat the oven to 180C/375F/Gas 4 and line a flat oven tray with baking parchment and if it helps using a 23cm/9in cake tin as a guide draw a circle on it with a pencil. 2. In a smallish bowl, mix the sugar with the instant espresso powder, and set aside for the moment. 3. In a clean, grease-free bowl,

preferably metal (and wipe the inside with a piece of kitchen roll dipped in vinegar first, if you want) whisk the egg whites with a pinch of salt until they are holding soft peaks and keep whisking while you gradually add the sugar-coffee mixture, one tablespoon at a time. 4. When all this mixture is incorporated and you have a firm, gleaming, cru-coloured meringue, fold in using a grease-free metal spoon the cornflour and vinegar. 5. Dollop large spoonfuls of the meringue mixture inside the drawn circle (or make a circle shape freehand if you prefer) on the baking parchment and smooth and

shape it with a spatula so that it looks rather like the crown of a straw boater: it must be flat on top. 6. Put this in the oven and immediately turn the oven down to 150C/300F/Gas 2, and cook for one hour. The meringues outer shell should be crisp, but only just. When its ready, turn off the oven and leave the Pavlova base inside it until cool or overnight. 7. Once the pavlova base is cool, lift it carefully in its paper and place it, top-side down on a large flat plate, then gently peel off the paper. 8. Whip the double cream until thickened and airy, but still soft, and spread this

delicately over the top (which previously was the bottom!) of the meringue. With a teaspoon, push the cocoa powder through a fine sieve or tea strainer to decorate cappuccino-style the top. less than 30 mins preparation time 1 to 2 hours cooking time By Nigella Lawson From Nigellissima I have long been a pavaholic but this is my first venture into a fruit-free version. The instant espresso powder (do not use regular instant coffee granules) gives bitter oomph to the sweet, marshmallowy meringue. Powered by TCPDF (www.tcpdf.org)