After making the pineapple, raspberry, and lemon curds I had a lot of egg whites sitting around my refrigerator just waiting to become something delicious.

I wasn’t sure what to make that would be quick, delicious, and would also use some of the freshly made curd.

My first thought was macarons, but I didn’t have the patience for that and I wanted something simple so I settled on a vanilla pavlova.

A pavlova is simply a dessert that has a meringue base (or shell), topped with freshly whipped cream and fruit. I took my pavlova one step further and mixed the freshly whipped cream with the pineapple curd.

Making this delicious pavlova couldn’t be easier, all you  need to do is whip up a meringue, spread it into circles, bake and top with fresh fruit.

You can top your pavlova with any fresh fruit you have available. I decided on organic strawberries and kiwis to complement the pineapple cream.

The pavlova is surprisingly addicting, and not overly sweet. The tart fruit, and luscious curd pair perfectly with the crunchy and pillowy meringue disks.

This pavlova must be eaten immediately, and will not save well at all! The meringue absorbs the moisture from the cream/curd mixture and deflates. But do not worry, as long as you are willing to share you won’t have any problems finishing this lovely layered dessert.