I am making a chocolate dacquoise with whipped cream between the layers instead of buttercream or other options. The recipient of this cake, who requested the dacquoise, loves lemon curd almost as much as she loves me ( sometimes more!), and so I am considering a thin layer of it under the whipped cream. ( or I could fold some into the whipped cream, I suppose). I see that pavlovas can be filled with lemon curd, and we both love chocolate and lemon, so I'm thinking it should be ok but am wondering if I have forgotten something important. I make dacquoise the day before and refrigerate , or usually freeze it, though I haven't done it in eons.