A pavlova is one of my favourite desserts. I make them so often as you may have noticed. All that tender sweet marshmallowy centre and the crisp exterior topped with softly whipped cream and berries, how could you not love it? It is a perfect dessert for feeding a large gathering as most of the work can be done ahead of time then it’s just a matter of assembling. It is also great for using up eggs, every time I make something that requires egg whites only or egg yolks only, I freeze the part I’m not using in freezer bags. This prevents any waste. Anytime I want a custard or a pavlova I know I have a stash in the freezer, simply grab them from the freezer and defrost in the fridge.
If you would like a quicker version and don’t want to make your own curd, although, when you have the yolks leftover from the pav base it would seem like madness not too. You could buy a jar of lemon curd and scoop the pulp and seeds of a few passion fruit into this with a little squeeze of lemon juice to increase the zingyness.