It all started with wanting to use up some cream and lemon curd. A pavlova roll is an ideal spongey medium with which to contain said filling!

5 egg whites
1 c caster sugar
1 Tbsp lime powder, optional (or any powdered fruit such as raspberries, mango, passionfruit)
1 tsp vanilla extract
1 tsp vinegar
1 Tbsp cornflour
3/4 c pistachios, finely chopped (or sliced almonds, hazelnuts, shredded coconut)

300 ml cream
1 c lemon curd

Preheat oven to 170C. Line a sponge roll tin with baking paper.
In a large bowl whisk the egg whites until soft peaks form. Add the sugar 2 Tbsp at a time while whisking until stiff and glossy. Fold in fruit powder, if using, and vanilla, vinegar and cornflour.
Spread evenly in your tin, sprinkle with nuts if using.
Bake for 10 minutes.
On a clean surface lay out a sheet of baking paper and dust with icing sugar.
Remove pavlova from the oven and turn out onto the dusted baking paper. Peel off the baking paper from the tin and leave to cool.
Whip the cream and gently fold in the lemon curd so it marbles and leaves streaks of yellow throughout the cream.
Spread the cream on the pavlova, leaving 2 cm on one of the short edges. Transfer excess cream into a small bowl for serving. On the other short edge about 2 cm in, make a knife cut halfway through the roll. With this end facing you, start rolling up the pavlova, using the baking paper underneath to help you roll as tight as possible. Any cream that squirts out can be put into the serving bowl.
Loosen the roll underneath and transfer it to a serving plate. Dust with icing sugar. Chill in the fridge before serving so the cream doesn't melt.