How far ahead can I bake the Cappuccino Pavlova base, not putting the cream on until the last minute. Should the base be stored in the fridge or just a tin? Thanks.
Nigella's Cappuccino Pavlova (from NIGELLISSIMA) has a coffee-flavoured meringue base. The base is a typical pavlova base which is slightly soft in the centre so the meringue can be baked 1 or 2 days in advance. However meringues absorb moisture so if it is humid then the further in advance you make it the more chewy it will become and we would prefer to make the base one day ahead.
The unadorned base, once fully cooled, can be stored in an airtight container or you can wrap it tightly in 2-3 layers of clingfilm (plastic wrap). If wrapping the meringue then it is better to leave it on the baking sheet or transfer it to a tray or plate so that there is some support underneath the meringue to reduce the risk of it breaking. Leftovers of the cream-topped pavlova should be stored in the fridge and are best eaten within 24 hours.