Pavlova roulade

1.Draw 4cm stars on a sheet of baking paper. Turn paper over onto a baking tray.

2.Spoon chocolate into a resealable food bag; snip one corner. Pipe stars onto baking paper, using markings as a guide. Place an 8cm length of florist wire at the base of each star. Chill stars 5 minutes, or until set. Carefully peel stars away from paper.

3.Preheat oven to 160°C (140°C fan-forced). Grease and line a 33 x 23cm (base measurement) swiss roll pan with baking paper, extending paper at long sides for handles.

4.Add egg whites to a large, clean, dry bowl. Using an electric mixer, beat until foamy. Add caster sugar, cornflour and vinegar. Beat mixture on high speed, 8 minutes, or until sugar has dissolved and mixture is stiff and glossy. Spread mixture evenly into prepared pan. Bake 15 minutes, or until just firm and lightly coloured. Cool in pan 5 minutes.

5.Place a clean tea-towel on work surface. Top with a piece of baking paper; cut slightly larger than the pan. Sprinkle evenly with sifted icing sugar. Turn meringue onto paper. Gently peel away lining paper. Cool.

6.Gently spread 3/4 cup of the curd over meringue, then spread with cream. Using baking paper as a guide, roll meringue tightly from long side. Keeping it wrapped in baking paper, wrap in tea-towel to firmly hold in place. Chill 30 minutes.

7.Combine remaining lemon curd, passionfruit and juice in a bowl.

8.Unwrap roll. Transfer to a serving plate. Decorate top of roll with chocolate stars and some of the strawberries. Serve roll with remaining strawberries and curd mixture.