1 cup heavy whipping cream
2 ounces roughly crumbled meringue (~4 medium meringues)
1/2 cup passionfruit curd
tiny herb flowers (optional)
Whisk the cream to floppy peaks in a medium bowl. Arrange most of the meringues in a bowl or serving platter. Cover them with the whipped cream, and (barely) toss, or jostle, once or twice. Dollop with the curd, and use a spoon to pull pretty streaks of it through the cream and meringue mixture. Finish with flowering herbs, if convenient – for example, we used some beautifully fragrant flowering strawberry mint. Basil flowers would be a nice alternative as well.