2. Beat the cream until it forms stiff peaks and fold through spoonful’s of the curd but not mixing it completely.
3. Top the Pavlova with the lemon curd cream then pile on the berries, dust with icing sugar and serve.
· Any wonderful summer fruits such as passionfruit, peaches, nectarines, cherries can also be added to the berry combination.
The Pavlova on its own will keep for weeks. However once the whipped cream and fruit are placed on the meringue, the dessert should be eaten immediately as the meringue will start to soften and break down from the moisture of the cream and fruit.
For perfectly whipped cream beat the cream with electric beaters until soft and then continue with a hand whisk until the desired consistency. The cream should be able to hold the fruit and not slide off the Pavlova.
For other interesting flavour combinations try cold-steeping herbs like mint or rosemary in your cream overnight, remove the herbs the next day and whip your cream as usual. Finely grated citrus zest can go in the cream last-minute, as can most spices. You can also blend the whipped cream with sour cream, crème fraiche, ricotta and mascarpone.
Adding different textures also keep a Pavlova interesting, try pomegranate seeds, toasted nuts, and cracked-up candy brittle these will not only look fantastic but also give wonderful crunch.