18 Best Easter Baking Recipes to Try This Year

Easter morning has a special kind of magic, doesn’t it? Whether you’re hosting a big brunch or just want something sweet to enjoy with your afternoon coffee, there’s something about baking that makes the day feel like a celebration. Of course, it can also feel a little pressure to come up with treats that feel “special” without keeping you stuck in the kitchen all weekend.

I always look for recipes that bring a little spring to the table—think pastel colors, citrus flavors, and maybe a few fun shapes.

The good news? You don’t need to be a professional pastry chef to pull it off. From simple breads to showstopping cakes, these recipes are designed for real home bakers.

Whether you need something to serve at brunch or a sweet ending for dinner, this list has you covered. Here are 18 best Easter baking recipes to try this year. Let’s get started with five that are sure to become new traditions.

1. Classic Hot Cross Buns

You can’t have Easter baking without these spiced, fruit-filled buns. They’re soft, sweet, and that iconic cross on top makes them feel extra special. Plus, your kitchen will smell like heaven while they bake.

Recipe Metadata:

• Time to Make: 2 hours 30 minutes (includes rising time)
• Servings: 12 buns

Ingredients:

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup milk
• 1/4 cup water
• 1/4 cup unsalted butter
• 2 large eggs
• 3/4 cup currants or raisins
• 1/4 cup mixed candied peel (optional)
• For the cross: 1/2 cup flour, 5-6 tbsp water
• For the glaze: 1/4 cup apricot jam, 1 tbsp water

Recipe Steps:

• In a large bowl, mix 2 cups of flour, sugar, yeast, salt, and spices.
• In a small saucepan, heat milk, water, and butter until warm (butter doesn’t need to melt completely).
• Add wet ingredients to dry ingredients along with eggs. Beat for 2 minutes.
• Gradually add the remaining flour and dried fruit to form a soft dough.
• Knead on a floured surface for 8-10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
• Punch down dough, divide into 12 equal pieces, shape into balls, and place in a greased 9×13 pan. Cover and let rise 30-40 minutes.
• Preheat oven to 375°F. Mix flour and water into a paste, pipe crosses onto buns. Bake 20-25 minutes.
• Heat jam and water, brush over warm buns for a shiny finish.

2. Lemon Blueberry Loaf with Glaze

This loaf is everything you want in a spring bake. It’s moist, bursting with berries, and has that bright lemon flavor that pairs perfectly with a hard-boiled egg or two. It also makes the whole house smell amazing.

Recipe Metadata:

• Time to Make: 1 hour 15 minutes
• Servings: 8-10 slices

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup milk
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 1 cup fresh or frozen blueberries (tossed in 1 tbsp flour)
• For the glaze: 1 cup powdered sugar, 2-3 tbsp lemon juice

Recipe Steps:

• Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
• Whisk together flour, baking powder, and salt.
• In a separate bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
• Stir in lemon zest. Alternate adding flour mixture and milk, beginning and ending with flour.
• Gently fold in lemon juice, then carefully fold in blueberries.
• Pour batter into prepared pan. Bake 50-60 minutes until a toothpick comes out clean.
• Cool in pan for 15 minutes, then transfer to a wire rack.
• Whisk glaze ingredients and drizzle over completely cooled loaf.

3. Easter Nest Cookies

These are almost too cute to eat. They look like little birds’ nests sitting on your dessert table, and they’re a fun project if you have kids who want to help in the kitchen.

Recipe Metadata:

• Time to Make: 30 minutes
• Servings: 18-20 cookies

Ingredients:

• 2 1/2 cups shredded coconut (sweetened or unsweetened)
• 1 can (14 oz) sweetened condensed milk
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup chocolate chips or melting wafers
• 1 tsp coconut oil (optional, for smoother chocolate)
• 1 bag candy eggs (like Cadbury mini eggs or jelly beans)

Recipe Steps:

• Preheat oven to 325°F. Line baking sheets with parchment paper.
• In a large bowl, combine coconut, condensed milk, vanilla, and salt until well mixed.
• Drop tablespoon-sized mounds onto prepared sheets, about 2 inches apart.
• Use the back of a spoon to make an indentation in the center of each mound.
• Bake for 12-15 minutes until edges are golden brown. Let cool completely on the pan.
• Once cooled, melt chocolate chips with coconut oil in the microwave in 30-second bursts.
• Spoon a small amount of melted chocolate into each nest indentation.
• Place 2-3 candy eggs in the chocolate before it sets. Let chocolate harden completely before serving.

4. Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot cake is an Easter classic for a reason, but cupcakes are easier to serve and share. They’re moist, spiced just right, and that tangy cream cheese frosting is the perfect finishing touch.

Recipe Metadata:

• Time to Make: 40 minutes
• Servings: 12 cupcakes

Ingredients:

• 1 1/3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 2 large eggs
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 3/4 cup vegetable oil
• 1 tsp vanilla extract
• 2 cups finely grated carrots (about 3 medium carrots)
• For the frosting: 8 oz cream cheese, softened; 1/2 cup butter, softened; 3 cups powdered sugar; 1 tsp vanilla

Recipe Steps:

• Preheat oven to 350°F. Line a muffin tin with paper liners.
• Whisk together flour, baking soda, salt, cinnamon, and nutmeg.
• In a larger bowl, beat eggs, both sugars, oil, and vanilla until smooth.
• Gradually mix dry ingredients into wet ingredients until just combined.
• Fold in grated carrots.
• Divide batter evenly among muffin cups, filling about 2/3 full.
• Bake 18-22 minutes until a toothpick comes out clean. Cool completely.
• For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
• Frost cooled cupcakes. Optional: top with toasted coconut or mini carrots.

5. Hot Milk Sponge Cake with Strawberries

This old-fashioned cake is light, airy, and feels like spring. Top it with fresh strawberries and a dusting of powdered sugar for a dessert that looks impressive but is surprisingly simple to make.

Recipe Metadata:

• Time to Make: 35 minutes
• Servings: 8-10 slices

Ingredients:

• 4 large eggs, room temperature
• 2 cups granulated sugar
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup whole milk
• 10 tbsp unsalted butter, cubed
• 2 tsp vanilla extract
• 1 lb fresh strawberries, hulled and sliced
• Powdered sugar for dusting
• Whipped cream for serving (optional)

Recipe Steps:

• Preheat oven to 350°F. Grease and flour a 9×13 inch baking pan.
• In a large bowl, beat eggs on high speed for about 4 minutes until thick and pale. Gradually add sugar, beating until combined.
• Whisk together flour, baking powder, and salt in a separate bowl. Gradually add to egg mixture, beating on low just until combined.
• In a small saucepan, heat milk and butter until butter melts and mixture is hot (do not boil).
• Stir vanilla into hot milk mixture. With mixer on low, gradually pour hot milk into batter. Beat until smooth (batter will be thin).
• Pour into prepared pan. Bake 25-30 minutes until golden and cake springs back when touched.
• Cool completely in pan. Top with sliced strawberries, dust with powdered sugar, and serve with whipped cream.

6. Italian Easter Bread (with Colored Eggs)

This braided bread with dyed eggs baked right into it is a stunning centerpiece. It’s slightly sweet, soft, and the colors make it feel like spring on a plate.

Recipe Metadata:

• Time to Make: 3 hours (includes rising time)
• Servings: 1 large wreath (8-10 servings)

Ingredients:

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp salt
• 1/2 cup warm milk
• 1/4 cup warm water
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• 6 raw eggs, dyed (cool to room temperature)
• For topping: 1 egg beaten with 1 tbsp water; sprinkles

Recipe Steps:

• In a large bowl, combine 2 cups flour, sugar, yeast, and salt.
• Add warm milk, warm water, butter, eggs, vanilla, and lemon zest. Beat for 2 minutes.
• Gradually add remaining flour to form a soft dough.
• Knead on floured surface for 8-10 minutes. Place in greased bowl, cover, and let rise 1 hour.
• Punch down dough, divide into 3 equal pieces. Roll each into a 20-inch rope.
• Braid ropes together, then form into a wreath on a parchment-lined baking sheet, pinching ends together.
• Gently tuck dyed raw eggs into the braid gaps. Cover and let rise 45 minutes.
• Preheat oven to 350°F. Brush wreath with egg wash and add sprinkles.
• Bake 25-30 minutes until golden brown. Cool completely before serving.

7. No-Bird’s Nest Cookies

These are the easiest treats on the list. No baking required, just melting and shaping. They look adorable on the dessert table and kids absolutely love them.

Recipe Metadata:

• Time to Make: 20 minutes (plus chilling)
• Servings: 15-18 nests

Ingredients:

• 3 cups chow mein noodles (crispy canned ones)
• 2 cups butterscotch chips or chocolate chips
• 1/2 cup creamy peanut butter (or sun butter for nut-free)
• 1 bag candy eggs (like Cadbury mini eggs)

Recipe Steps:

• Line a baking sheet with parchment paper.
• In a microwave-safe bowl, combine butterscotch chips and peanut butter.
• Microwave in 30-second bursts, stirring each time, until smooth and melted.
• Add chow mein noodles to the bowl and gently fold until completely coated.
• Drop spoonfuls of the mixture onto the parchment paper.
• Use the back of a spoon to create a small well in the center of each mound.
• Press 2-3 candy eggs into each well before the mixture sets.
• Refrigerate for 20-30 minutes until firm. Store in a cool place.

8. Lemon Ricotta Cookies

These are incredibly soft, almost like little cakes. The ricotta keeps them moist, and the lemon glaze soaks in just enough to make them irresistible.

Recipe Metadata:

• Time to Make: 35 minutes
• Servings: 36-40 cookies

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 2 cups granulated sugar
• 1 large egg
• 15 oz whole milk ricotta cheese
• Zest of 2 lemons
• 2 tbsp fresh lemon juice
• For the glaze: 2 cups powdered sugar, 3-4 tbsp lemon juice

Recipe Steps:

• Preheat oven to 350°F. Line baking sheets with parchment.
• Whisk together flour, baking powder, baking soda, and salt.
• In a large bowl, cream butter and sugar until light. Beat in egg, then ricotta, lemon zest, and lemon juice.
• Gradually mix in dry ingredients until just combined.
• Drop rounded tablespoons of dough onto prepared sheets, about 2 inches apart.
• Bake 12-15 minutes until edges are lightly golden. Cool on sheets for 5 minutes, then transfer to wire racks.
• Whisk glaze ingredients until smooth. Dip tops of cooled cookies into glaze and let set.

9. Cinnamon Roll Easter Lamb

This is a fun and creative twist on traditional cinnamon rolls. You shape the rolls into a lamb, and it becomes the cutest breakfast centerpiece for Easter morning.

Recipe Metadata:

• Time to Make: 2 hours 30 minutes (includes rising time)
• Servings: 8-10 servings

Ingredients:

• 1 can (17.5 oz) large cinnamon rolls (or homemade dough for 8 rolls)
• 1/4 cup raisins or chocolate chips (for eyes and nose)
• Sliced almonds (for ears)
• Shredded coconut (for “wool”)
• Icing from cinnamon roll package (or homemade cream cheese icing)

Recipe Steps:

• If using canned rolls, set aside the icing packet. If using homemade, prepare your favorite cinnamon roll dough and roll out into a rectangle, sprinkle with cinnamon sugar, and roll up. Slice into 8 rolls.
• On a parchment-lined baking sheet, arrange rolls to form a lamb shape. Place one roll for the head, one for each leg, and the remaining rolls close together for the body.
• Cover loosely and let rise for 30-45 minutes (if using homemade dough, follow your recipe’s second rise).
• Preheat oven to 350°F (or according to dough package). Bake for 20-25 minutes until golden.
• While warm, drizzle or spread icing over the “wool” body area.
• Press raisins into the head for eyes and nose. Add sliced almonds for ears. Sprinkle coconut over the iced body for texture.
• Serve warm.

10. Mini Egg Blondies

If you love the crunch of those candy-coated chocolate eggs, these blondies are for you. They’re buttery, chewy, and packed with pastel-colored candy in every bite.

Recipe Metadata:

• Time to Make: 40 minutes
• Servings: 16 squares

Ingredients:

• 2/3 cup unsalted butter, melted
• 2 cups light brown sugar, packed
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups mini candy-coated chocolate eggs (like Mini Eggs), slightly crushed

Recipe Steps:

• Preheat oven to 350°F. Line a 9×9 inch baking pan with parchment paper.
• In a large bowl, whisk together melted butter and brown sugar until smooth.
• Beat in eggs one at a time, then stir in vanilla.
• Add flour, baking powder, and salt. Stir until just combined (don’t overmix).
• Gently fold in 1 cup of the crushed candy eggs.
• Spread batter evenly in prepared pan. Sprinkle remaining 1/2 cup candy eggs on top.
• Bake for 25-30 minutes until edges are golden and center is set.
• Cool completely in pan before cutting into squares.

11. French Toast Casserole with Berry Compote

This is the perfect make-ahead Easter breakfast. Assemble it the night before, pop it in the oven in the morning, and serve it with a warm berry compote that screams spring.

Recipe Metadata:

• Time to Make: 55 minutes (plus overnight chilling)
• Servings: 8-10

Ingredients:

• 1 loaf (16 oz) brioche or challah, cut into 1-inch cubes
• 8 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• For the topping: 1/2 cup flour, 1/2 cup brown sugar, 1 tsp cinnamon, 1/4 cup cold butter, cubed
• For the compote: 2 cups mixed berries (fresh or frozen), 1/4 cup sugar, 1 tbsp lemon juice

Recipe Steps:

• Grease a 9×13 baking dish. Place bread cubes in the dish.
• In a large bowl, whisk eggs, milk, cream, sugar, vanilla, cinnamon, and nutmeg. Pour over bread. Press down gently. Cover and refrigerate overnight.
• In the morning, preheat oven to 350°F. For topping, mix flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Sprinkle over casserole.
• Bake uncovered for 45-50 minutes until golden and set.
• For compote, combine berries, sugar, and lemon juice in a saucepan. Simmer over medium heat for 8-10 minutes until berries break down slightly.
• Serve casserole warm with berry compote.

12. Coconut Macaroons with Chocolate Drizzle

These are naturally gluten-free and incredibly easy to make. They’re chewy on the inside, crisp on the outside, and that little bit of chocolate on top makes them feel fancy.

Recipe Metadata:

• Time to Make: 30 minutes
• Servings: 18-20 cookies

Ingredients:

• 4 cups sweetened shredded coconut
• 1 can (14 oz) sweetened condensed milk
• 2 tsp vanilla extract
• 2 large egg whites
• 1/4 tsp salt
• 4 oz semi-sweet chocolate, melted (for drizzling)

Recipe Steps:

• Preheat oven to 325°F. Line baking sheets with parchment paper.
• In a large bowl, combine coconut, condensed milk, and vanilla.
• In a separate bowl, beat egg whites with salt until stiff peaks form.
• Gently fold egg whites into coconut mixture until combined.
• Drop rounded tablespoonfuls onto prepared sheets, about 2 inches apart.
• Bake for 20-25 minutes until tops and edges are golden brown.
• Cool completely on baking sheets.
• Drizzle melted chocolate over cooled cookies using a fork or piping bag. Let chocolate set before serving.

13. Raspberry Swirl Cheesecake Bars

These bars give you all the richness of cheesecake without the fuss of a water bath. The raspberry swirl makes them beautiful and adds that perfect tart pop.

Recipe Metadata:

• Time to Make: 1 hour 15 minutes (plus chilling)
• Servings: 16 bars

Ingredients:

• For the crust: 2 cups graham cracker crumbs, 1/3 cup melted butter, 3 tbsp sugar
• For the filling: 16 oz cream cheese, softened; 3/4 cup sugar; 2 large eggs; 1 tsp vanilla; 1/4 cup sour cream
• For the swirl: 1/2 cup raspberry jam, warmed slightly

Recipe Steps:

• Preheat oven to 325°F. Line an 8×8 or 9×9 pan with parchment paper.
• Mix crust ingredients and press firmly into the bottom of the pan. Bake 10 minutes.
• Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream.
• Pour filling over crust. Drop spoonfuls of raspberry jam over the filling.
• Use a knife to gently swirl the jam into the filling (don’t overmix).
• Bake 35-40 minutes until edges are set but center is slightly jiggly.
• Cool completely at room temperature, then refrigerate at least 4 hours before cutting.

14. Glazed Lemon Poppy Seed Scones

Scones are a brunch staple, and these are particularly good. They’re tender, not too sweet, and the lemon glaze seeps into all the cracks for maximum flavor.

Recipe Metadata:

• Time to Make: 35 minutes
• Servings: 8 scones

Ingredients:

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tbsp poppy seeds
• 1 tbsp baking powder
• 1/2 tsp salt
• Zest of 2 lemons
• 6 tbsp cold unsalted butter, cubed
• 1 large egg
• 1/2 cup heavy cream, plus more for brushing
• For the glaze: 1 cup powdered sugar, 2-3 tbsp lemon juice

Recipe Steps:

• Preheat oven to 400°F. Line a baking sheet with parchment.
• In a large bowl, whisk flour, sugar, poppy seeds, baking powder, salt, and lemon zest.
• Cut in cold butter using a pastry blender or fingers until mixture resembles coarse crumbs.
• In a small bowl, whisk egg and heavy cream. Pour into flour mixture and stir until just combined.
• Turn dough onto a floured surface and gently shape into a 8-inch circle about 3/4-inch thick.
• Cut into 8 wedges and place on prepared sheet, spaced apart.
• Brush tops with a little extra cream. Bake 15-18 minutes until golden.
• Cool on a wire rack. Whisk glaze ingredients and drizzle over slightly warm scones.

15. Meringue Nests with Whipped Cream and Berries

Light, airy, and beautiful, these nests are surprisingly simple to make. They look like you spent hours, but the oven does most of the work for you.

Recipe Metadata:

• Time to Make: 1 hour 30 minutes (mostly baking time)
• Servings: 8 nests

Ingredients:

• 4 large egg whites, room temperature
• 1 cup granulated sugar
• 1/4 tsp cream of tartar
• 1/2 tsp vanilla extract
• For serving: 1 cup heavy cream, 2 tbsp powdered sugar, mixed fresh berries

Recipe Steps:

• Preheat oven to 225°F. Line a baking sheet with parchment paper.
• In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
• Gradually add sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Beat in vanilla.
• Spoon meringue into 8 mounds on the parchment. Use the back of a spoon to create a well in the center of each.
• Bake for 1 hour and 15 minutes. Turn off the oven and let the meringues cool completely inside (about 1 more hour).
• Before serving, whip cream with powdered sugar until soft peaks form.
• Fill each nest with whipped cream and top with fresh berries.

16. Rhubarb Upside-Down Cake

Rhubarb is the vegetable of spring, and it shines in this stunning cake. The pink stalks caramelize on the bottom (which becomes the top) and pair perfectly with the buttery cake.

Recipe Metadata:

• Time to Make: 1 hour 15 minutes
• Servings: 8-10 slices

Ingredients:

• For the topping: 1/2 cup unsalted butter; 1 cup brown sugar; 4 cups rhubarb, cut into 3-inch pieces (about 1 lb)
• For the cake: 1 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla; 1/2 cup milk

Recipe Steps:

• Preheat oven to 350°F.
• In a 10-inch cast iron skillet (or cake pan), melt 1/2 cup butter over low heat. Sprinkle brown sugar evenly over the butter. Arrange rhubarb pieces in a single layer over the sugar. Remove from heat.
• Whisk flour, baking powder, and salt.
• In another bowl, cream 1/2 cup butter and granulated sugar until light. Beat in eggs one at a time, then vanilla.
• Alternate adding flour mixture and milk, beginning and ending with flour.
• Carefully spread batter over rhubarb in skillet.
• Bake 40-45 minutes until a toothpick comes out clean.
• Cool in pan for 10 minutes, then invert onto a serving plate. Serve warm or at room temperature.

17. Shortbread Easter Cookies

These buttery cookies are the perfect canvas for spring decorating. Cut them into egg, bunny, and flower shapes, then let your creativity run wild with royal icing.

Recipe Metadata:

• Time to Make: 45 minutes (plus cooling and decorating)
• Servings: 24-30 cookies (depending on size)

Ingredients:

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 tsp salt
• Royal icing or simple glaze for decorating
• Food coloring in pastel shades

Recipe Steps:

• In a large bowl, cream butter and sugar until light and fluffy.
• Beat in egg and vanilla.
• Gradually add flour and salt, mixing until just combined.
• Divide the dough in half, shape it into discs, wrap it in plastic, and refrigerate for at least 1 hour.
• Preheat oven to 350°F. Roll out dough on a floured surface to 1/4-inch thickness.
• Cut into Easter shapes and place on parchment-lined baking sheets.
• Bake for 8-12 minutes (depending on size) until edges are just lightly golden.
• Cool completely on wire racks before decorating with icing and sprinkles.

18. Individual Pavlovas with Passion Fruit Curd

These little nests of meringue are crisp on the outside, soft and marshmallow-y on the inside. Topped with whipped cream and tangy passion fruit curd, they’re an elegant ending to any Easter meal.

Recipe Metadata:

• Time to Make: 1 hour 45 minutes
• Servings: 6 pavlovas

Ingredients:

• For pavlovas: 4 large egg whites; 1 cup granulated sugar; 1 tsp white vinegar; 2 tsp cornstarch; 1/2 tsp vanilla
• For passion fruit curd: 1/2 cup passion fruit pulp (fresh or canned); 1/2 cup sugar; 2 large eggs; 4 tbsp butter, cubed
• For serving: 1 cup heavy cream, whipped; fresh mint

Recipe Steps:

• Preheat oven to 250°F. Line a baking sheet with parchment.
• Beat egg whites until soft peaks form. Gradually add sugar, beating until stiff and glossy.
• Gently fold in vinegar, cornstarch, and vanilla.
• Spoon 6 mounds onto parchment, creating a well in each center.
• Bake for 1 hour 15 minutes. Turn off oven, leave door ajar, and let cool completely.
• For curd, whisk passion fruit, sugar, and eggs in a saucepan. Cook over medium-low heat, stirring constantly, until thickened (about 5 minutes). Remove from heat, stir in butter until smooth. Cool.
• Assemble by filling pavlovas with whipped cream, topping with passion fruit curd, and garnishing with mint.