Lemon Curd Pavlova with Mini Chocolate Eggs, a delicious dessert for your Easter menu. It's crunchy and crisp on the outside, and soft, marshmallow-like inside, so light and delicate, perfect to impress your guests. The cream and lemon curd work wonderfully well together to give a silky, smooth texture, and the Easter eggs bring colour and a touch of Spring. It's an easy dessert that can be made to perfection at home, a real treat no matter the occasion.
Pre-heat the oven to 100 degrees Celsius (212 Fahrenheit).
Beat the egg whites until you get soft peaks, then gradually add the sugar and continue to beat until you get stiff peaks, and a shiny, meringue consistency.
Line a large baking tray with non-stick baking paper, and arrange the egg whites in a large circle the size of a plate, mine had approximately 2 cm in height.
Bake for 80 minutes, then turn the oven off, and leave the pavlova to cool down undisturbed for at least 2-3 hours without opening the oven door at all.
Top with whipped cream, lemon curd and mini chocolate eggs.