Cappuccino Pavlova Separating

Asked by Bobby Bake It. Answered on 14th January 2016

Full question

Hello - sooo frustrated! I made the Cappuccino Pavlova, whisking the egg whites succesfully into soft peaks and as soon as I added the sugar and espresso powder the mixure goes into a sloppy mess which will not turn. I am using an electric whisk and ensuring the whites at are a soft peak before I introduce the sugar/espresso powder by each spoonfull whilst whisking. Any help would be appreciated.

I am just wondering if you can use duck egg whites for the Cappuccino Pavlova. Can you confirm?

Our answer

Nigella's Cappuccino Pavlova (from Nigellissima and on the Nigella website) has a coffee-flavoured meringue base. The egg whites are whisked to soft peaks and then a mixture of espresso powder and sugar is added gradually to make a firm meringue. Soft peak stage can be tested by lifting the whisk from the egg whites, the whipped egg whites on the whisk form a peak that flops over at the top (if the peak stands up then the whites are at firm peak stage).

If the whites are collapsing then it coud be that the whites were whisked too much at the first stage. However it could also be that there was grease on the bowl or whisk. This can prevent the whites from whisking properly and the mixture will be too liquid. Wipe the whisk and bowl with a little vinegar or lemon juice before you start to remove any traces of fat and try to avoid using a plastic bowl, as these tend to hold onto grease more easily. Also be sure to use caster or superfine sugar as the smaller crystals will dissolve more easily in the meringue.

Duck eggs are larger than hen eggs and the whites are thicker, which can mean it is more difficult to make a meringue. As we have not tested meringues with egg whites we regret that we are unable to recommend them as an alternative in this recipe.