For perfect pavlovas, make sure your bowl is perfectly clean and your beaters are dry. Choose two different colored fruits to top them. When adding the pistachios or other nuts, let some of the nuts scatter on the plate, around the pavlova.

The actual pavlova shells can be prepared in advance and stored in an airtight container. Store your cream and fruit toppings in separate containers and assemble as close to serving as possible. Don’t refrigerate after filling. If you don’t use non-dairy whipped topping on Pesach, there are lots of filling options for these pavlovas. My first choice would be a lemon curd (made with egg yolks, sugar, and freshly squeezed lemon juice). You can also fill them with caramel or vanilla or chocolate pudding.