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Recipe: Pavlova


September 03, 2009


Pavlova Last night Australian chef Adrian Richardson served this light and sweet pavlova at the Beard House. Delightful in its textural contrast—a bite into the crunchy exterior exposes a gooey center that mimics marshmallow—the dessert is a joy to eat. Richardson tops his with mascarpone and passion fruit, but any light fruit will do.