A pavlova is without question one of my favourite desserts. I have quite the variety to choose from a simple straightforward strawberry, passionfruit curd, espresso and my newest pav is a chocolate one. My black forest pavlova consists of a crisp chocolate shell. That has a squidgy chocolate interior that is topped with a simple cherry curd, lashings of luscious softly whipped cream. Top it off with a scattering of finely chopped chocolate.
To maintain maximum crispness of the pavlova I suggest you don’t assemble more than an hour ahead. However, this doesn’t mean that you can’t prepare elements ahead of time. The base can be made a day ahead and stored in an air tight container. The curd also can be made the day ahead and stored in the fridge until required.