I've written about traditional pavlova before, and rolled pavlova is just a variation on a theme - same ingredients, different presentation. The great advantage of rolled pavlova is that, unlike the traditional version, which needs to be assembled at the last minute, it is best done a couple of hours in advance and left in the refrigerator to rest.
I used the method outlined in this recipe from taste.com.au, a mammoth and consistently reliable Australian food website. I prepared and baked the pavlova base according to instructions (leaving off the almonds); once it had come out of the oven and cooled a bit, I turned it onto the prepared baking sheet, which I had dusted with confectioner's (rather than the suggested caster/granulated) sugar. Then I spread it with a thin layer of lemon curd, and filled it with whipped cream and my own choice of fruit (in this case, mixed berries) before rolling up and refrigerating for an hour (while we ate lunch). When it was time for dessert, all I needed to do was slice and serve: simultaneously stress-free and impressive, always a winning combination.
Enjoy! Meanwhile I'm thinking it's gotten just about cold enough here to break out the sticky toffee pudding.