Recipe by Sarah Phillips © 2010 Sarah Phillips CraftyBaking.com
Pavlova is a meringue based dessert named after the Russian ballet dancer, Anna Pavlova. It is believed to have been created to honor one of her tours to Australia in the 1920's. Instead of a traditional round sweet meringue base, topped with whipped cream and fresh fruit, this recipe makes one that rolled up with whipped cream and fruit. This luscious dessert is crispy on the outside and has a soft, marshmallowy interior. Although the original calls for cornstarch, at Passover you can use potato starch instead of cornstarch. Just about anything can be rolled into the pavlova, from chocolate mousse to whipping cream with fresh berries. Because the meringue roll tends to be sweet, I like to pair it with a tart filling.
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