Nigella Pavlova Recipe

Nigella Lawson’s Pavlova is a show-stopping dessert that’s as delicious as it is beautiful. With a crisp meringue shell, a marshmallowy center, and a topping of whipped cream and fresh fruit, this pavlova is perfect for any special occasion. Its light and airy texture combined with the sweetness of the fruit makes it a favorite for entertaining.

What is Nigella Pavlova?

Nigella Lawson’s Pavlova is a classic dessert originating from New Zealand or Australia, made with a meringue base, whipped cream, and fresh fruit. The meringue has a crisp outer shell and a soft, marshmallow-like center, providing the perfect base for the cream and fruit.

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Why You Should Try This Recipe

• Elegant and impressive: A centerpiece dessert that wows your guests.
• Light and airy: Perfect after a heavy meal.
• Versatile topping: Customize with your favorite fruits.
• Simple to make: Requires basic ingredients and minimal effort.
• Great for all occasions: Ideal for celebrations, holidays, or a casual get-together.

Ingredients Needed to Make Nigella Pavlova

For the Meringue:

• Egg whites – 4 large, at room temperature, for a stable meringue.
• Caster sugar – 250g, ensures a crisp shell.
• Cornflour – 2 teaspoons, creates a marshmallow center.
• White vinegar – 1 teaspoon, stabilizes the meringue.
• Vanilla extract – 1 teaspoon, adds subtle flavor.

For the Topping:

• Double cream – 300ml, whipped, for a creamy topping.
• Fresh fruit – 300g (strawberries, raspberries, blueberries, or passion fruit), adds sweetness and color.

Equipment Needed

• Large mixing bowl
• Electric mixer or hand whisk
• Baking tray
• Parchment paper
• Spatula

Instructions to Make Nigella Pavlova

Step 1: Prepare the Meringue Base

• Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
• Draw a 9-inch circle on the parchment paper as a guide.

Step 2: Whisk the Egg Whites

• In a clean, grease-free bowl, whisk the egg whites until soft peaks form.
• Gradually add the caster sugar, one tablespoon at a time, whisking continuously until the meringue is stiff and glossy.

Step 3: Add the Cornflour and Vinegar

• Gently fold in the cornflour, white vinegar, and vanilla extract using a spatula.

Step 4: Shape the Meringue

• Spoon the meringue mixture onto the parchment paper, spreading it out to fill the circle.
• Create a slight dip in the center to hold the cream and fruit later.

Step 5: Bake the Meringue

• Place the tray in the oven and immediately reduce the temperature to 150°C (300°F).
• Bake for 1 hour, then turn off the oven and leave the meringue inside to cool completely.

Step 6: Prepare the Topping

• Whip the double cream until soft peaks form.
• Wash and slice the fruits if necessary, keeping them fresh for assembly.

Step 7: Assemble the Pavlova

• Once the meringue has cooled, transfer it to a serving plate.
• Spoon the whipped cream onto the meringue, spreading it evenly.
• Arrange the fresh fruit on top, adding vibrant colors and flavors.

Step 8: Serve Immediately

• Slice and serve the pavlova as a decadent dessert.

What Goes Well With Nigella Pavlova

• Fresh mint leaves: Add a refreshing touch.
• Passion fruit pulp: Enhances the tangy flavor.
• Chocolate shavings: For added indulgence.
• Citrus zest: Brightens the overall taste.
• Berry coulis: Drizzle for a vibrant finish.
• Champagne or sparkling wine: Perfect pairing for celebrations.

Expert Tips for Making the Best Nigella Pavlova

• Use room-temperature eggs: Ensures stable meringue.
• Gradually add sugar: Prevent the meringue from collapsing.
• Avoid overwhipping: Stop when the meringue is glossy and stiff.
• Cool in the oven: Prevents cracks and ensures the meringue sets properly.
• Assemble just before serving: Keeps the meringue crisp and prevents sogginess.

Easy Variations of Nigella Pavlova

• Chocolate pavlova: Add cocoa powder to the meringue for a chocolaty base.
• Tropical twist: Use mango, pineapple, and kiwi for a tropical flavor.
• Nutty version: Sprinkle chopped pistachios or almonds on top.
• Mini pavlovas: Make individual portions for a personalized dessert.
• Seasonal fruits: Use fruits like figs or pears during cooler months.

Best Practices to Store Nigella Pavlova

• Store meringue separately: Keep the unassembled meringue in an airtight container at room temperature for up to 2 days.
• Refrigerate leftovers: Once assembled, store in the fridge for up to 1 day, but note the meringue may lose its crispness.

How Can I Make Nigella Pavlova Healthier?

• Reduce sugar in the meringue or use a natural sweetener.
• Use low-fat whipped cream or Greek yogurt.
• Add more fresh fruit for natural sweetness.

Nutrition Value (per serving)

• Calories: 250
• Protein: 4g
• Fat: 12g
• Carbohydrates: 30g

FAQs

How do I keep my pavlova from cracking?

To prevent cracks, cool the pavlova gradually by leaving it in the oven with the door slightly ajar after baking. Avoid opening the oven during baking, as sudden temperature changes can cause cracks.

Can I make pavlova ahead of time?

Yes, you can prepare the meringue base up to 2 days in advance. Store it in an airtight container at room temperature, and add the cream and fruit just before serving to keep it fresh and crisp.

What fruits work best for Nigella Pavlova?

Fruits like strawberries, raspberries, blueberries, kiwi, passion fruit, and mango work well for pavlova. They add a mix of sweetness and tartness, complementing the meringue and cream.

Why is my pavlova chewy instead of crisp?

Chewiness occurs if the meringue hasn’t been baked long enough or if there’s too much humidity in the kitchen. Ensure the meringue is baked at a low temperature and fully dried out in the oven.

Final Words

Nigella Lawson’s Pavlova is a stunning dessert that’s perfect for any celebration or special occasion. With its crispy meringue, fluffy cream, and vibrant fruits, it’s a treat that never fails to impress. Try this recipe to bring elegance and indulgence to your dessert table!

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