Pavlova

[HotHointheavo]

Scenario is thus -

Meringue is all baked. I dont finish work until 6 today. 12 tomorrow and then being treated to lunch by the boss.
I am taking pavlova to IL's for Christmas day.
Do I -
a) whip cream tomorrow and build Christmas morning after breakfast and before lunchtime drinks

OR

b) Create it entirely tomorrow?

Definitely cant deliver it until Christmas morning anyway

i would leave till christmas day. whipped cream doesnt last very long does it and the fruit will all mush into it. plus unless you are super picky (I am not) its not going to take long to build is it?

I'd leave it as late as possible before whipping and putting the cream on, so do all on Christmas morning. Shouldn't take very long to do.

Assemble as late as possible. DSis once tried to assemble a pavlova a couple of days in advance. The meringue dissolved and she ended up with a puddle of sugary cream instead of a pavlova.

Build Christmas day

Whip cream and take in a separate container on the day and finish it off just before serving.

Do it all on Christmas morning, it doesn't take long to whip the cream. Put some caster or icing sugar in the cream as you are whipping it, it will help the cream hold its shape.

@AdaColeman

Do it all on Christmas morning, it doesn't take long to whip the cream. Put some caster or icing sugar in the cream as you are whipping it, it will help the cream hold its shape.

Oooh, the sugar thing is a good tip, thank you.

Go for a.

I've only ever made the meringue base the night before and then done the whipped cream on the day with the fresh fruit. It can go a bit soggy otherwise. I've still ate it a day later but it wasn't quite as nice.

So as long as U don't put it all together until Christmas Day it should be ok.