Uncooked Pav. has been a favourite for many years. To use the egg yolks up, I make the sponge so I must give you both recipes for a two-in-one dessert. Uncooked pav. is basically pavlova without the crunchy outside. Kids love this. It can be used like a pavlova base or put into nice wine glasses and layered with fruit - strawberries and kiwi fruit for Xmas. This sponge is light and fluffy as it should be. Use as as sponge cake or another dessert base. Both are very good.