Whisk egg yolks, sugar, orange zest and cornflour in a large heatproof microwave-safe bowl. Add juice and whisk until combined.

Add butter and place onto the microwave turntable. Follow manufacturer’s instructions to reduce microwave power to 50%. Cook uncovered in 2 minute intervals for 4 minutes, whisking after each interval until smooth. Continue to microwave for 4-5 minutes, whisking every minute until thick enough to coat the back of a wooden spoon. (See tips)

Allow curd to cool slightly. Place plastic wrap directly on the surface of the curd to prevent it from forming a skin. Refrigerate overnight until cold.

Preheat oven to 100C fan forced. Draw a 20cm circle onto 3 sheets of baking paper. Grease 3 oven trays and place paper, pencil side-down, onto trays.

In a large bowl of an electric beater, beat egg whites, sugar and cornflour for 15-17 minutes or until thick and glossy. Sift 1 tablespoon of cocoa over meringue and continue to beat for 1 minute. Meringue peaks should fall over when beaters are lifted. Spread mixture evenly into circles.

Sift extra cocoa over the edges of all meringues. Use a spoon to swirl into meringue leaving some cocoa visible. Drizzle chocolate off the end of a spoon over meringue discs. Bake for 1 ½ hours, swapping trays halfway, until crisp and dry on the bottom. Allow to cool completely with door ajar.

Place one meringue disk on a cake stand and spread with one third of the whipped cream. Drizzle ¼ cup of curd over the top and near edges of cream. Top with another disc of meringue. Repeat with another layer of whipped cream, curd, meringue and whipped cream. Cover and refrigerate remaining curd for another use.

Decorate the top with remaining whipped cream and decorate with easter eggs. Cut into wedges to serve. Store any remaining pav in the fridge for 2-3 days.