It is best to make the pavlova a day before you serve it but it will keep for up to two days in an airtight container at room temperature. Don’t refrigerate it.
Students ask me, what is the difference between Pavlova and Meringue?
They both require egg whites to be whipped into a foam, with sugar mixed in, and are then baked at a low temperature until dry. However, meringue is crispy and dry throughout, while pavlova is crispy on the outside, but fluffy, soft and marshmallow-like on the inside.
Should eggs be cold for Pavlova?
Cold temperatures also help keep the proteins rigid and stable. … Eggs whipped at room temperature will get the same result. We recommend using fresh, cold egg whites for meringues. They make a foam that is easier to work with, and the baked meringues have a more delicate and uniform texture.
Leftover pavlova can be reinvented Slice fresh strawberries and drizzle with balsamic vinegar. Layer spoonfuls of pavlova in glass jars with whipped cream and balsamic strawberries. Repeat layers and finish with some fresh berries.
2020 option/version is Pavlova S’mores. Layer spoonfuls of pavlova in a parfait glass, alternating with crumbled graham crackers and chocolate sauce.
Top the parfait with a Hershey kiss.