As it’s lockdown and I can’t have dinner parties I made a four-egg pavlova. To use up the yolks and taking inspiration from the lemon pav, I made a passion fruit curd (to die for), which trickled enticingly through the mini-wall of wild strawberries from the woods. I didn’t sugar the adult strawberries but seasoned them with a little more ground pepper. Last but decoratively not least I scattered edible petals over the top, in colours that recall the rose water and the maracuja. I’m quite proud of it - and it is perfect for a sultry summer’s day.
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