Hi all! Making a pavlova for boxing day and hoping to prepare the soft meringue base today so I don't need to bake it tomorrow. Thing is fridge space is super tight and I'm wondering if I have to store the base in the fridge or if it would be OK in an airtight container at room temp (cream and fruit will be added just before serving). I know its fine to store hard meringue this way but is it any different for a soft meringue? Tyia!