assemble the pavlova
Putting together this double-decker dessert is easy with our steps.
Spread a thin layer of cream over the meringue. Dollop some whipped cream around its outer edge. Pour a little Passiona curd in the middle.
Top the Passiona curd with a thin layer of whipped cream to enclose the curd, being careful not to overload the pavlova. Decorate with extra fresh passionfruit pulp.
Carefully place the meringue wreath on top. It’s best to serve extra cream and curd on the side at the end, as too much on top will make your pavlova collapse.