Day 28: an occasion of jubilation

I’ve fallen a little behind with my entries this week, so I will do my best to play catch-up this weekend and roll out a few shorter write-ups - instead of wittering you all into boredom.

It’s going to be hard to top the sheer magnificence of Nigella’s Spaghetti with Chard, Chillies and Anchovies, which I excitedly wrote about earlier in the week, but this week did, in fact, mark a monumental moment for me. Perhaps not as monumental as trying anchovies for the first time (this cookalong’s biggest achievement perhaps), but a significant feat none-the-less; I made my first ever pavlova, and I chose to lose my meringue-making-virginity with Nigella’s Cappuccino Pavlova. Well, who better to learn from than a self-confessed pavaholic.

Nigella’s Cappuccino Pavlova

I’ll be truthful - I was quite nervous. Not because I had any doubt about the recipe (I have full trust in Nigella) but because I hate being at the mercy of my oven, especially when cooking something as sensitive as a pavlova. I am convinced it has a mind of its own and is never at a consistent temperature or, maybe, I just suck at baking.

Anyway, after reading the recipe enough times to know it nearly by heart, I successfully whisked up and sculpted my first ever pavlova - a proud moment. Once the cooking time was up, and the oven had cooled, that pride doubled when I pulled out what looked like a pretty decent pavlova. However, the proof would be in the pudding (no pun intended) and after adding the whipped cream and coco dusting - I nervously cut a wedge and tucked in greedily.

It was an occasion of jubilation.

Flavour musings

If cappuccinos really did taste like this, I’d probably drink more of them, but as it stands I actually think they’re a waste of time; like sipping on milky air with a little espresso at the end. Purely personal preference and no disrespect intended to cappuccino lovers, or indeed baristas - who take great pride in their milk frothing art skills (and rightly so). This dessert, however, is not a waste of time, neither did it disappoint. It’s so light but deeply indulgent, and while I will never seek to replace coffee - this could certainly double up as coffee and cake in one. In fact, throughout the week we had it for our elevenses; the morning eating ritual that is making its comeback during these times of working from home in lockdown.

When I reflect, I don’t think I’ve ever eaten a pavlova. I’m not too fussed about meringues usually unless they have a chewy centre, so to now be introduced to pavlovas is somewhat of a revelation to me; endless possibilities for desserts at dinner parties (when they’re allowed again). I also know there are many pavlova recipes I can choose from for this Nigella cookalong, so watch this space.