Preheat oven to 250F (120C) When I made a coffee pavlova for my birthday this year, I filmed the entire process in time-lapse mode. I also took photographs of the ingredients, mostly in multilingual Swiss packets, which might help people looking for the ingredients in French-, German- or Italian-speaking countries. I then added music and titles to create this video recipe. Here's a transcript: For my birthday this year I made a pavlova, a typical New Zealand dessert. The typical New Zealand recipe involves buying one ready-made from the supermarket but I live in Switzerland, so I used: "Aunt Daisy's" pavlova recipe on a fridge magnet. Extracts from this recipe will be in blue [My comments will be in black or in square brackets in the transcript] a small pinch of salt one teaspoon white vinegar [I used balsamic because it's what I had] 1/4 teaspoon vanilla essence [I used a teaspoon of coffee instead, for a coffee pavlova] one teaspoon cornflour (cornstarch) 3/4 cup caster sugr (berry sugar) Note: do not use ordinary granulated sugar [I used raw caster sugar because it was easier to find. It's also tastier in case I forget the vanilla. A mixture of normal sugar and icing sugar also works. My sister, who lost 80kg, says it's fine with half NutraSweet.] [0 cups Russian ballerina] 4 egg whites at room temperature [so, 4 eggs and a bowl to put the yolks in] one cup heavy whipping cream sliced and peeled kiwifruit, passionfruit, strawberries or seasonal berries to garnish [An oven that does what I tell it. You can't make pavlova in an oven that can't get the temperature right.] an oven tray with a sheet of cooking paper an electric food mixer. The bowl should be clean and perfectly dry. [Sound isolating earphones to block the noise of the beater; NOT to listen to music] ------ Separate the eggs. Beat egg whites. When soft peaks form, add sugar very gradually, putting in one dessertspoon at a time, sprinkling it across the surface with a good interval between additions. [(not actual speed)] Beat until very stiff (any undissolved sugar generally goes gummy and spoils the texture.) Continue beating. [Beat it, beat it, beat it, beat it. Everyone will want to eat it. Beat in your sugar, beat your egg white. It will go gummy if it's not right. Beat it, beat it, beat it, beat it. Everyone will want to eat it. Beat in your sugar, beat your egg white. It will go gummy if it's not right. Introducing the latest in cakedancing: the spoonwalk.] Add salt [{it goes a lot thicker at this point)] then vinegar and vanilla [for my coffee pavlova, this means coffee powder dissolved in a teaspoonful of water] a few drops at a time. Keep beating as you do so. Beat in the cornflour. Keep beating until the mixture is really glossy and will stand when cut with a knife [(or spoon)]. Draw a circle as a guide [yeah, right]. Tip the pavlova mix into the centre of the tray. Spread it with a spoon [(or knife)] into a round about 8-9in [(20-23cm)] across, leaving the centre slightly dished (concave). [My mother says to leave the centre convex, so I leave it flat and draw a smiley face.] Place on rack in centre of oven and cook for one hour. [Then comes the best thing about making your own pavlova cleaning the bowl and the beaters. If you don't do this thoroughly enough, you'll have to wash the remaining mixture off your hands and off the bowl.] After the hour, turn the oven off and it's crucial to leave the pavlova inside until the oven is cold. [(Oven pictured is empty, because I forgot to take pictures after this.)] Remove the pavlova from the oven [(here's one I prepared earlier.)] Beat the cream. Top the pavlova with the whipped cream and nestle the fruit decoratively on top of the cream. ------ tripod camera mirror to photograph the camera Mac to edit the video Pavlova made by Angela Brett Eaten by the people playing pass the parcel in the background and the one holding the camera Video also made by Angela Brett, to try out iMovie '09, and take revenge on the camera that once recorded an entire concert from a great angle, accidentally in time-lapse mode Featured music: I'm Having a Party by Jonathan Coulton http://jonathancoulton.com/ (used with Creative Commons license) Tensor (Instrumentality) by Rob Rix http://robrix.org/ (used with permission) Barroco by Talking Cure http://cyrille.lips.club.fr/ (used with Creative Commons license) Beat It by Michael Jackson (used with chutzpah) reverse, rinse, repeat No disrespect is intended toward Michael Jackson, Anna Pavlova, Aunt Daisy, or any other dead or living person or chicken implicated in this video. If you liked the video, please do something nice to their heritors so that they don't get upset with me. There is a bit more information (mostly my comments on iMovie) in the blog entry for this video at http://angelabrett.wordpress.com/2009/09/06/video-coffee-pavlova-recipe/