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Pavlovas were developed in honor of the great ballerina Anna Pavlova while she was dancing in Australia and New Zealand. Both countries claim ownership of this light, pillowy dessert. Instead of passion fruit, raspberries, strawberries, and currants can also be used successfully.

Source: Martha Stewart Living, February 2011
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

If making individual pavlovas, scoop out bottoms of each, and fill with passion fruit or raspberry sorbet.

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