This makes eight small pavlovas, but if you want one big one, just double the amounts and extend the cooking time by 10 minutes. The egg yolks can be used for making custard, or chocolate ice cream, or they can be added to an omelette. If you are making a large pavlova, pile all the meringue into the centre of your lined baking tray and pat it out to about a 28 cm (11 inch) circle, smoothing the middle of the top where your cream and fruit will sit. If you want to make 16 small pavlovas, use two baking trays and switch them around in the oven halfway through the baking time. And, if you want to, you can make them even smaller for children and get more out of the mixture. I like this with oranges and cherries but you can put pretty much any fruit on top with the cream. A few chopped pistachios always look good, as well.