All Coffee Recipes

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 …