why is my Pavlova leaking?!

[RubySlippers]

what is it!???

made the base last night, then around an hour ago i loaded it up with cream and fruit and now yellow stuff is leaking out of it!

am i going to kill my friends if i serve it up?

it is weird and has never happened before

bump

LOL. I didn't notice the topic you'd posted under. I was trying to rack my brains for what a pavlova could be. I had visions of it being some make of mooncup.

sorry not very helpful to your original question

s'alright

made me giggle

i don't think anyone could come to too much harm eating it, but it looks eeeeeeeeeeeuch

Can you puree a bit of whatever fruit you've used into a syrupy coulis-y thing and drizzle it round the perimeter of the Pav, thereby disguising yellowish discharge?

brill idea - have left over raspberries

still doesn't solve the mystery of the yellow goop

oh that is boakworthy ! a pavlova with discharge!!!

what fruit did you use?

With people coming you have no time to investigate mysteries. You are not Nancy Drew but composed hostess with time merely to disguise.

Apologies for discharge image but it wasn't me who mentioned mooncups and put it into my head...

To be extremely boring, I think you didn't cook the pavlova for long enough - you should leave it in the cooling oven when it is cooked and take it out when the oven is completely cold.

Lily - i did Miss, honest

Lulu - i used raspeberries and ta for the sympathy

LOLOL at Nancy Drew & i blame sparkler for the inappropriate imagery

that's what sisters are for !

dim light in the dining room, candles only , and lots of booze, no-one will be able to see the seepage!

@ lulu

that is my normal dinner party routine, so no change there

have a lovely dinner, and see you in a couple of weeks x

looking forward to it xx

you wnat those outfits for ds, yes?

It is the sugar reacting in the Pavlova with the cream or something It happened to me and I was given a long explanation to be honest I can't recall it all . Just wipe it off the dish ..if you taste it it will be more sugary than anything.. Enjoy the evening and if there is any left send it over please

I must say with pavlovas I assemble at the very very very last minute. Whip the cream in advance, but keep in a sep bowl covered with clingfilm in the fridge.

After the main course fling the cream on, scatter the fruit and voila. No time for seepage and the meringue won't get squishy and chewy...

Just for next time

i have assembled too far in advance then in my quest to be VERY organised

ah well ...