Nigella Pavlova Recipe | British Chefs Table (2024)

Nigella Pavlova is a tasty dessert that is named after the famous dancer Anna Pavlova. It has a meringue base that is made of egg whites, sugar, cornstarch, lemon juice, and vanilla extract. With whipped cream and a variety of fresh fruits on top, it’s a tasty way to end a meal.

Try More Nigella Recipes:

• Nigella White Chocolate Cheesecake
• Nigella Tiramisu Recipe
• Nigella Lawson Sticky Toffee Pudding

💗 What You’ll Gain from Making This Recipe

• Irresistible Meringue. Nigella Pavlova’s light, crispy, sweet, and delicate meringue base makes every bite delicious.
• Versatile Toppings. With blueberries, kiwi, raspberries, and sliced strawberries, you may customize the toppings to your taste, adding colorful flavors.
• Creamy Indulgence. The meringue’s sweetness and the fruits’ freshness are wonderfully balanced by the whipped cream topping.
• Elegant Presentation. The Nigella Pavlova tastes and looks great. Its vivid fruits and optional mint leaves make a stunning centerpiece for any party.

🍓 Nigella Pavlova Ingredients

For Pavlova

• 6 large egg whites, room temperature
• 1.5 cups granulated sugar
• 2 tsp cornstarch
• 1/2 Tbsp lemon juice
• 1/2 Tbsp vanilla extract

For Cream

• 1 1/2 cups heavy whipping cream, (very cold)
• 2 tbsp granulated sugar

For Topping/Decor

• 4-5 cups fresh fruit, blueberries, kiwi, raspberries, sliced strawberries, etc
• 15 Mint leaves, for garnish, optional

🍰 Instructions For Nigella Pavlova

1. Preheat the Oven to 225˚ F. Line a large baking sheet with parchment paper. Using your stand mixer, beat 6 egg whites on high speed for 1 min until soft peaks form. With the mixer on, gradually add 1 1/2 cups sugar and beat 10 min on high speed, or until stiff peaks form. It will be smooth and glossy.
2. Use a spatula to quickly fold in 1/2 Tbsp lemon juice and 1/2 Tbsp vanilla extract, then fold in 2 tsp cornstarch and mix until well blended.
3. Pipe meringue into 3 to 3 1/2 inches wide nests onto the parchment paper using a Wilton 1M Tip. Indent the center with a spoon to allow room for cream. Bake at 225˚ for 1 hr and 15 min then turn the oven off and without opening the door, let meringue in the hot oven another 30 min. Outsides will be dry and crisp to the tap and very pale cream-colored and insides will still be marshmallow soft.
4. Transfer the pavlova with the parchment paper onto the counter or a cookie rack and allow it to cool to room temp. Once cool, you can top them with whipped cream and fruit or store them in an airtight container for 3-5 days at room temperature (in a low-humidity place).
5. Beat cold whipping cream with 2 Tbsp sugar in the cold bowl for 2 to 2 1/2 minutes or until whipped and spreadable.
6. Pipe frosting onto the pavlova and top with fresh fruit.

💭 Recipe Tips

• For a stable meringue based on your Nigella Pavlova, use fresh eggs that are at room temperature.
• Be careful not to beat the egg whites too much. If you do, the pavlova will be dry and crumbly. When stiff peaks form, stop hitting.
• When adding sugar to the meringue, do it slowly so that all of the sugar melts and the texture is smooth.
• If you open the oven door while the pavlova is cooking, it could fall apart. Keep the temperature the same throughout the baking process.
• Let the pavlova cool all the way in the oven with the door slightly open so it doesn’t break. This will help it set up right and keep its form.

🍫 What To Serve With Nigella Pavlova?

Nigella Pavlova goes well with many different sides. For more taste and texture, serve it with fresh whipped cream, a drizzle of chocolate sauce, or crushed nuts.

🎚 How To Store Nigella Pavlova?

• In The Fridge. Store Traditional Nigella Pavlova in an airtight container or plastic wrap keep it cool, dry, and out of the sun. Avoid refrigerating pavlova since it softens and loses crispness.
• In The Freezer. The fully assembled Traditional Nigella Pavlova with cream and fruit toppings should not be frozen you can freeze the meringue foundation separately. Wrap it tightly in plastic and put it in a freezer-safe container after cooling.

🥵 How To Reheat Nigella Pavlova?

No, heating up the Nigella Pavlova recipe is not advised the pavlova should be eaten either at room temperature or cold. If you heat it up, the meringue might lose its crispness and become soft. The pavlova is best served as is, with whipped cream and fresh fruit on top.

FAQs

Try More Nigella Recipes:

• Nigella Date And Walnut Cake
• Nigella Sunken Amaretto Chocolate Cake
• Nigella Gluten Free Chocolate Cake

Nigella Pavlova Recipe Nutrition Facts

Amount Per Serving

• Calories: 300
• Total Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 55mg
• Sodium: 50mg
• Total Carbohydrates: 35g
• Sugars: 30g
• Protein: 4g

Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:

1. At My Table: A Celebration of Home Cooking
2. Nigella Express: 130 Recipes for Good Food, Fast
3. Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
4. Nigellissima: Easy Italian-Inspired Recipes
5. Nigella Kitchen: Recipes from the Heart of the Home

Nigella Pavlova Recipe

Author: Imen Dridi Cooking Method:Baking Cuisine:British Courses:Dessert,Breakfast Recipe Keys:PPavlova Recipe

Difficulty:BeginnerPrep time: 30 minutesCook time:1 hour 45 minutesRest time: minutesTotal time:2 hours 15 minutesServings:8 servingsCalories:300 kcal Best Season:Available

Description

This Nigella Pavlova is a delicious treat made with large egg whites, granulated sugar, corn starch, lemon juice, vanilla extract, and fresh fruit and mint leaves on top. This meal takes about 2 hours and can feed between 6 and 8 people.

Ingredients For Pavlova

• 6 large egg whites, room temperature
  
• 1.5 cups granulated sugar
  
• 2 tsp. corn starch
  
• 1/2 Tbsp lemon juice
  
• 1/2 Tbsp vanilla extract

For Cream

• 1 1/2 cups heavy whipping cream, (very cold)
  
• 2 tbsp. granulated sugar

For Topping/Decor

• 4-5 cups fresh fruit, blueberries, kiwi, raspberries, sliced strawberries,
  15 Mint leaves, for garnish, optional

Instructions

1. Preheat the Oven to 225°F. Line a large baking sheet with parchment paper. Using your stand mixer, beat 6 egg whites on high speed for 1 minute until soft peaks form. With the mixer on, gradually add 1 1/2 cups sugar and beat for 10 minutes on high speed, or until stiff peaks form. It will be smooth and glossy.
   
2. Use a spatula to quickly fold in 1/2 tsp lemon juice and 1/2 tsp vanilla extract, then fold in 2 tsp cornstarch and mix until well blended.
   
3. Pipe meringue into 3 to 3 1/2-inch-wide nests onto the parchment paper using a Wilton 1M Tip. Indent the center with a spoon to allow room for cream. Bake at 225 for 1 hour and 15 minutes, then turn the oven off and, without opening the door, let the meringue sit in the hot oven for another 30 minutes. The outsides will be dry and crisp to the tap and very pale cream-colored, and the insides will still be marshmallow-soft.
   
4. Transfer the pavlova with the parchment paper onto the counter or a cookie rack and allow it to cool to room temperature. Once cool, you can top them with whipped cream and fruit or store them in an airtight container for 3-5 days at room temperature (in a low-humidity place).
   

Notes

• For a stable meringue based on your Nigella Pavlova, use fresh eggs that are at room temperature.
• Be careful not to beat the egg whites too much. If you do, the pavlova will be dry and crumbly. When stiff peaks form, stop hitting.
• When adding sugar to the meringue, do it slowly so that all of the sugar melts and the texture is smooth.
• If you open the oven door while the pavlova is cooking, it could fall apart. Keep the temperature the same throughout the baking process.
• Let the pavlova cool all the way in the oven with the door slightly open so it doesn’t break. This will help it set up right and keep its form.

Keywords:Nigella Pavlova Recipe