I've got a bit of a mad weekend ahead. You know how it is, no-one visits you for weeks and then they all come at once and it's always random combinations of people. Anyway, I'm trying to cook ahead and freeze what I can. Planning to make pavlova for Sunday lunch - how far in advance can I make it?
Will keep now. Put in airtight container, or if too big for your tins, put on serving plate and wrap well in cling film & put in coolish place. I keep meringues for quite a while in a good airtight tin.