I wonder whether it would be possible to make the Mini Pavlovas one day before serving? Do they start to weep and how would I store them overnight?
Nigella's Mini Pavlovas (from HOW TO BE A DOMESTIC GODDESS) have small meringue bases that are topped with whipped cream and fresh fruit. It is possible to make the meringues in advance but we would suggest assembling the pavlovas just before serving. Once the meringues have been topped with cream they will need to be refrigerated if left for any length of time and the meringues will start to soften.
The meringues can be baked 1-2 days ahead. If you have humid or wet conditions then they will not keep quite as well and should only be made a day ahead. Once the meringues are cold, transfer them carefully to an airtight container and store in a cool, dry place. If you need to stack the meringues in the container then put a piece of baking parchment (parchment paper) or greaseproof paper in between the layers and don't pack the meringues into the container too tightly as they crush easily. In our experience it is best to whip cream just before using it, as the texture changes as it stands overnight. If you need to wash the fruits then do this the day before and leave the berries overnight in the fridge on baking sheets lined with a double layer of kitchen roll (paper towels).